Provençal Salt Cod & Potato Purée (Brandade with Potatoes)

Provençal Salt Cod & Potato Purée (Brandade with Potatoes)
Photo by Scott Phillips


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


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