Brandade de Morue

Ingredients

• Salted cod (1 pound)
• Potatoes (2 large, peeled and diced)
• Olive oil (1/2 cup)
• Milk (1/2 cup)
• Garlic (4 cloves, minced)
• Lemon juice (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped (for garnish))

Instructions

1. Soak the salted cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. In a large pot, bring water to a boil and add the soaked cod. Cook for 10 minutes, then drain and let cool.
3. Remove the skin and bones from the cod, then flake the flesh into small pieces.
4. In a separate pot, boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
6. Add the flaked cod to the skillet and cook for 5 minutes, stirring occasionally to combine with the garlic.
7. Add the boiled potatoes to the skillet and mash them together with the cod using a potato masher or fork until smooth.
8. Pour in the milk and lemon juice, and continue to mash until creamy and well combined. Adjust the texture with more milk if needed.
9. Season with salt and pepper to taste, mixing well.
10. Transfer the brandade de morue to a serving dish and sprinkle generously with chopped parsley.
11. Serve warm with crusty bread or crackers for dipping.