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Brandade de Morue

Brandade de Morue

Brade de Morue is a very traditional Provençal dish, and one of the best comfort foods. This may just be the ultimate in mashed potatoes!

Ready in: 40 minutes

Serves: 12

Complexity: easy

kcal: 322

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Ingredients

500 g salt cod
1 bay leaf
½ tsp SIDS CRAZY SALT
1 onion stuck with 1 whole clove
¼ cup plus ½ cup rice bran oil, divided
½-1 cups heavy cream, warmed
2 large cloves garlic, crushed with the side of a chef’s knife
1 large warm baked potato, skinned (about 1½ cups)
SIDS SALT & PEPPER to taste
A few drops of fresh lemon juice
Finely chopped parsley for garnish

Directions

Place the salt cod in a large bowl of cold water to cover. Cover the bowl tightly with plastic wrap and place in the refrigerator to soak for one or two days. Change the water at least four times during the soaking period. Drain. Before you poach the cod, taste it with the tip of your tongue to make sure it is not too salty.
Put the fish into a heavy, non-reactive 3-quart saucepan and cover with cold water. Add the bay leaf, SIDS CRAZY SALT and onion and bring slowly to a boil. Lower the heat and let it simmer gently for 5 minutes, then allow it to cool in the water. Drain. Remove skin and bones and break it into pieces. Clean the saucepan and return the poached fish to the pan. Add ¼ cup oil and stir vigorously over moderate heat for several minutes to shred the fish and warm the oil. Heat the remaining oil and cream in another pan just to warm them. Place the fish in the work bowl of a food processor. Add the potato and garlic and blitz for a few seconds. Add the garlic and continue processing, alternately adding warm oil and cream until mixture is the consistency of fluffy mashed potatoes - exact amounts of each are up to you. Season to taste with SIDS SALT & PEPPER and drops of lemon juice. At the very end, stir in some finely chopped parsley to brighten it.
Serve as an appetizer with crisp toasts or crackers.