Whipped Salt Cod with Roasted Peppers and Parsley

Name: Whipped Salt Cod with Roasted Peppers and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) piece salt cod; 2 cups whole milk; 1/2 pound Yukon Gold potatoes, peeled and cut into large dice; 2 sprigs fresh thyme; 1 bay leaf; 5 tablespoons heavy cream; 1 teaspoon extra-virgin olive oil, plus extra for drizzling; Kosher salt; 2 teaspoons minced garlic; 4 tablespoons (1/2 stick) unsalted butter, softened; 1/4 teaspoon lemon juice; 1 baguette; 8 tablespoons Roasted Peppers (page 184); 2 tablespoons flat-leaf parsley leaves; Freshly ground black pepper

Servings: persons

1 (8-ounce) piece salt cod
2 cups whole milk
1/2 pound Yukon Gold potatoes, peeled and cut into large dice
2 sprigs fresh thyme
1 bay leaf
5 tablespoons heavy cream
1 teaspoon extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons minced garlic
4 tablespoons (1/2 stick) unsalted butter, softened
1/4 teaspoon lemon juice
1 baguette
8 tablespoons Roasted Peppers (page 184)
2 tablespoons flat-leaf parsley leaves
Freshly ground black pepper

1
Submerge the cod in cold water and refrigerate for a few hours.
2
Change the water and continue soaking overnight.
3
Remove the soaked cod from the fridge and drain.
4
In a medium pot, bring the milk, cod, and potatoes to a simmer and add the thyme and bay leaf.
5
Cook until the potatoes are fork-tender.
6
Remove from the heat, transfer the cod and potatoes to a food processor or mixing bowl, and discard the milk and herbs.
7
Add the cream and blend or mash (with a fork) until smooth.
8
Add 1 teaspoon oil and season with salt, if necessary.
9
Set aside.
10
Preheat the oven to 350F.
11
In a small bowl, combine the garlic, butter, a pinch of salt, and lemon juice.
12
Using a spoon, mix the ingredients well until smooth.
13
Slice the baguette on the bias into 8 pieces.
14
Spread the garlic butter on one side of each slice and toast on a rack in the oven.
15
Remove and place the whipped salt cod on the buttered side of the bread, topped with the peppers and parsley.
16
Drizzle with a little olive oil, season with pepper, and serve.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (8-ounce) piece salt cod, 2 cups whole milk, 1/2 pound Yukon Gold potatoes, peeled and cut into large dice, 2 sprigs fresh thyme, and more.

Yes, Whipped Salt Cod with Roasted Peppers and Parsley falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!