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1
Soak the cod in cold water in the refrigerator for 24 hours, changing the water 4 times.
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2
Drain the cod.
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3
Put in a saucepan, cover with water and bring to a bare simmer; drain, then repeat with fresh water.
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4
Drain again, then add the milk and cream to the pan.
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5
Bring to a simmer over medium-low heat and cook until the fish is flaky, about 15 minutes.
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6
Reserve 1/2 cup of the milk mixture, then drain and coarsely flake the fish.
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7
Put the potatoes in a saucepan and cover with cold water.
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8
Bring to a simmer over medium heat and cook until tender, about 20 minutes; drain.
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9
Let cool slightly, then press through a ricer or a food mill.
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10
Meanwhile, combine the olive oil, garlic, thyme and cloves in a small saucepan; cook over low heat, 5 minutes.
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11
Strain the flavored oil and set aside.
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12
Put the cod, half of the flavored oil, the reserved milk mixture, the lemon juice and 1/2 cup hot water in a food processor; pulse until smooth.
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13
Add the potatoes and the remaining flavored oil and pulse to combine; season with pepper.
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14
Transfer to a bowl and drizzle with olive oil.
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15
Serve warm with crackers.
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16
Photograph by Con Poulos
