Brandade de Morue

Serves 6 as an appetizer

• 1 1/2 lbs. Monahan’s bone-in salt cod, soak 36 hrs, changing water at least twice a day
• 1/2 C boiled potatoes cut in 1/2 inch cubes
• 3 cloves garlic, peeled; in small pan soften at low heat with a little olive oil
• 2/3 C extra virgin olive oil
• 2/3 C half + half or milk
• freshly ground black pepper
• juice of 1 lemon
• 1/8 teaspoon grated nutmeg

Cut salt cod into 2 inch wide pieces and submerge in a bowl with a good amount of water and refrigerate for 24-48 hours changing the water at least twice a day. Time depends on how thick and how salty the pieces are. Our Foley’s salt cod should soak for around 36 hours.

Rinse fish and poach over low heat for 10-12 min. or until it flakes off the bone. Lay fillets out on a cutting board and flake nice large chunks off the bone. Carefully go through the pile to insure no bones are left.

Place the cod and potatoes in a food processor or blender along with the garlic and 2 tablespoons of the oil. Start processing and through the feed tube, add small amounts of oil, alternating with small amounts of cream, continue until the mixture becomes smooth, creamy and light (like a mousse). Season with black pepper, some of the lemon juice and the nutmeg. Blend and taste, then adjust with more lemon juice and salt (if necessary).

To serve, reheat the brandade in a covered baking dish and serve with crusty bread or croutons.