Brandade de Morue Recipe
- 1 lb (450g) salt cod
- 2 garlic cloves, crushed and peeled
- ¾ cup olive oil, as needed
- ½ cup whole milk, brought to a boil, as needed
- 2 tbsp chopped parsley
- Freshly ground black pepper
- Bread triangles, fried in olive oil
- Black olives
- Place the salt cod in a large bowl and add enough cold water to cover. Refrigerate for 24 hours, changing the water from time to time.
- Drain the salt cod. Place in a shallow frying pan and cover with fresh cold water. Bring to a simmer. Cook over low heat for 10 minutes. Remove from the heat and let stand 10 minutes more. Drain well.
- Remove the skin and bones from the fish. Flake the flesh into a food processor. Add the garlic and process until smooth.
- Transfer to a saucepan. Heat the brandade over low heat, whisking in enough of the oil and milk, a tablespoon at a time, to make a creamy mixture that holds its shape.
- Transfer the hot brandade to a serving bowl. Garnish with the parsley, a drizzle of olive oil, and a grinding of pepper. Serve hot with the fried bread and black olives.
