Instructions

1. Soak the salted cod in cold water for 24 hours, changing the water every 8 hours to remove excess salt.
2. In a large pot, boil the peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
3. In a separate pot, bring water to a boil and add the soaked cod. Cook for about 20 minutes until the fish is flaky and cooked through. Drain the cod and remove any skin and bones.
4. In a large mixing bowl, combine the drained cod and boiled potatoes. Using a fork or potato masher, mash them together until smooth and well combined.
5. In a skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, but be careful not to let it brown.
6. Add the mashed cod and potatoes to the skillet, stirring to combine with the garlic and oil.
7. Gradually pour in the warmed milk while stirring continuously, until the mixture reaches a creamy consistency. Adjust the amount of milk to your desired creaminess.
8. Season with salt and black pepper to taste, then fold in the chopped parsley.
9. Serve the Brandacujun hot, drizzling extra olive oil on top for added richness. Enjoy with crusty bread or a light salad.