Fresh Cod Brandade

Sastojci

Fresh Cod Brandade

Convert Ingredients:

1 c heavy cream

4 c milk

4 med garlic cloves, minced

2 bay leaves

4 sprigs fresh thyme

2 amchovy fillets, minced

s & p

1 lb cod, skinned and cut into 1/2 inch dice

4 T minced chives

For the garlic toasts:

8 slices rustic bread, each about 1/2 inch thick

1 med garlic clove, peeled

2 T extra virgin olive oil

For the brandade:

Stir the cream, milk, bay leaves, thyme, anchovies, 1 1/4 t salt and 1/4 t pepper in

saucepan until salt dissolves. Add the cod and bring to a simmer over med-high heat.

Reduce heat to med and simmer until the fish flakes apart, about 3 mins. Transfer fish

to a bowl using a slotted spoon and reserve.

Add the potatoes to the cream mixture and bring the liquid to a simmer over med-high

heat. Reduce the heat to low, cover, and cook, stirring often, until the potatoes are

tender, 10 to 15 mins. Remove pot from heat and discard bay leaves and thyme. Using

potato masher, mash potatoes and cream mixture until very smooth.

Gently fold 3 T chives and the reserved cod into the potatoes, trying to keep the flakes

of cod intact. Taste for s & p. Transfer mixture to a serving bowl and sprinkle with

chives. Serve immediately with garlic toasts.

For the garlic toasts:

Set oven to 400. Arrange bread in a single layer on a baking sheet and bake until crisp

and dry, about 10 minutes, turning slices over halfway through baking.

While still hot, rub each slice with the raw garlic clove and drizzle with olive oil. Serve

hot or warm.

*At Venus, we used the stand mixer to combine the fish, cream, and potatoes.