| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 40 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 3/4 pound salt cod, preferably center-cut
- 2 cups whole milk
- 1 cup heavy cream
- 2 medium russet potatoes, peeled and halved
- 2/3 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 2 small sprigs thyme
- 4 whole cloves
- 1 tablespoon fresh lemon juice
- Freshly ground pepper
- Crackers or crostini, for serving
Instructions
- Soak the cod in cold water in the refrigerator for 24 hours, changing the water 4 times.
- Drain the cod. Put in a saucepan, cover with water and bring to a bare simmer; drain, then repeat with fresh water. Drain again, then add the milk and cream to the pan. Bring to a simmer over medium-low heat and cook until the fish is flaky, about 15 minutes. Reserve 1/2 cup of the milk mixture, then drain and coarsely flake the fish.
- Put the potatoes in a saucepan and cover with cold water. Bring to a simmer over medium heat and cook until tender, about 20 minutes; drain. Let cool slightly, then press through a ricer or a food mill. Meanwhile, combine the olive oil, garlic, thyme and cloves in a small saucepan; cook over low heat, 5 minutes. Strain the flavored oil and set aside.
- 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. Add the potatoes and the remaining flavored oil and pulse to combine; season with pepper. Transfer to a bowl and drizzle with olive oil. Serve warm with crackers.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 490 |
| Total Fat | 33 g |
| Saturated Fat | 11 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 111 mg |
| Sodium | 3059 mg |
Reviews
This is absolutely disgusting. Followed to a T. Looked great and then I tasted it. The potatoes mixed with the salt cod is a horrendous taste mixture