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Ingredients
- 454 g (1 lb) salt cod
- 500 ml (2 cups) milk
- 1 large bay leaf
- 4 potatoes, Yukon Gold, medium size, peeled and cut in 4
- 250 ml (1 cup) olive oil
- 15 ml (1 tbsp) garlic, minced
- 30 ml (2 tbsp) parsley, chopped
- Freshly ground black pepper
Preparation
- Place the cod in a large bowl and cover with cold water.
- Soak for at least 24 hours in the refrigerator, changing the water at least 4 times.
- Pat the cod dry and cut it into large pieces.
- Place the cod in a cooking pot and cover with milk.
- Add the bay leaf. Heat over a flame slightly higher than medium.
- Simmer for about 2 minutes. Turn off the heat and set aside.
- Wait for 5 minutes and remove the cod. Set aside.
- Keep the cooking milk.
- Cover the potatoes with unsalted cold water, bring to a boil and cook them for about 20 minutes or until tender.
- Mash them, using the cooking milk if needed. Set aside.
- Flake the cod with your fingers, making sure to remove all bones.
- Place the cod flakes in a cooking pot and heat over medium heat.
- Pour 1/5 of the olive oil over the flakes.
- With a wooden spatula, stir vigorously, mashing the cod against the sides of the pot.
- Add a bit of oil and repeat the operation.
- Halfway, add the garlic and parsley.
- Continue until the oil is completely incorporated.
- In a large bowl, mix together the mashed potatoes and the cod mixture.
- Add the pepper.
- Taste and adjust the seasoning.
- Serve the brandade with garlic croutons.
