Provençal Salt Cod & Potato Purée (Brandade with Potatoes)

Ingredients

• ¾ tsp. coarse salt
• ¾ cup extra-virgin olive oil; more for drizzling
• 7 large cloves garlic (3 halved, 4 minced)
• ²/₃ cup milk
• 1 lb. salt cod
• Freshly ground black pepper to taste
• 12 oz. waxy potatoes, peeled and quartered
• + 2 more ingredients
• • 2 bay leaves
  • 2 medium onions, quartered

Cut the salt cod into chunks and put them in a large bowl. Add enough water to cover. Put the cod in the refrigerator and let it soak for 48 hours, changing the water at least four times a day. To check that the cod is sufficiently desalted, taste a bit: it should be appealingly briny, but not sa...

View full recipe at Fine Cooking