Brandade de Morue Recipe
"Brandade is a purely French specialty of pureed salt cod, but there is some debate over the addition of potatoes. Purists insist that cod alone is enough to create the smooth texture for which the dip is renowned. Other French cuisine experts enjoy the dimension added by potatoes and fearlessly throw them into the mix. This silky version is frequently served in Marseilles. Cook’s note: Be careful to bring the salt cod to just a simmer. If the cod is boiled, it will become tough and useless for this dip...."
INGREDIENTS
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8 oz salt cod, rinsed well
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2 large baking potatoes, peeled, boiled, and mashed without additions
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1 cup heavy cream
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5 cloves garlic, sliced thin
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1 bay leaf
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¼ teaspoon ground thyme
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1/8 teaspoon ground cloves
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¼ cup extra virgin olive oil
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1/8 teaspoon white pepper
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Salt to taste
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