Provençal Potato and Salt Cod Spread

Name: Provençal Potato and Salt Cod Spread (Brandade de Morue)
Yield: Makes About 60 Hors d’oeuvres or 8 First-Course Servings
Cuisine: French
Ingredients: 1 pound [450 g] center-cut fillet of salt cod, or a some what larger piece if skin and bones are still attached; 1¼ pound [560 g] medium-starchy potatoes, such as Yukon Gold or Yellow Finn or russet, peeled; 3 peeled garlic cloves (for the potatoes), plus 1 head of garlic cut crosswise in half; 3 peeled garlic cloves (for the potatoes), plus 1 head of garlic cut crosswise in half; 3 peeled garlic cloves (for the potatoes), plus 1 head of garlic cut crosswise in half; 1 medium-size bouquet garni; ½ cup [125 ml] milk or heavy cream; ½ cup [125 ml] milk or heavy cream; ½ cup [125 ml] extra-virgin olive oil; salt, if needed; pepper; 2 baguettes, cut into thin slices, slices toasted on one side only on a sheet pan under the broiler (to accompany the brandade)

Brandade de Morue

Preparation info

Makes About
60
Hors d’oeuvres

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

I serve brandade de morue as a dip at cocktail parties or as a first course. In either situation, I serve toasted thin slices of baguette.

Ingredients

1 pound [450 g] center-cut fillet of salt cod, or a some what larger piece if skin and bones are still attached
1¼ pound

Europe
France
Starter
Fish course
Pescatarian
Mediterranean
Provence

Method

Soak the salt cod in cold water for 24 to 36 hours, changing the water and turning the cod over every 8 hours, until the cod no longer tastes salty when you nibble on a piece.

Cut the potatoes into about four pieces each, and put them in a pot with the garlic cloves and enough water to come about halfway up their sides. Cover the pot and simmer the potatoes until the potatoes and garlic