Salt Cod Puree

Recipe Author: 
Jody Adams
Recipe Serves: 
4-6
  • 1 pound center-cut salt cod (the thickest part of the fillet)
  • 1 medium baking potato (6 ounces)
  • 5 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 4 shallots, minced
  • 1 cup heavy cream Kosher salt and freshly ground black pepper
  • 1 to 2 tablespoons lemon juice, as needed
Recipe Instructions: 
  1. Soak the salt cod for 12 hours in a large non-reactive bowl of cold water, changing the water 3 or 4 times. When finished, the cod should not be completely salt free or it will lose its distinctive flavor. It should taste a bit more salty than a fish that you’ve seasoned and cooked with salt.
  2. The next day, preheat the oven to 450°. Bake the potato until tender, about 50 to 60 minutes. While the potato is cooking, drain and rinse the salt cod, then put it into a medium pot and cover with cold salted water. Bring to a boil. Reduce the heat and simmer until the fish is cooked through, about 10 minutes. Allow to cool in the liquid.
  3. Heat the extra virgin olive oil in a small saucepan over moderate heat. Add the garlic and shallots and cook until soft, about 4 minutes. Add the cream and simmer 7 minutes to reduce slightly.
  4. Split the potato in half as soon as it comes out of the oven, scoop out the steaming flesh and rice it. If you don’t rice the potato while it’s still warm it will turn into a gummy mess.
  5. Drain the cod and pat dry with paper towels. After removing the skin and bones put it into a food processor and pulse a few times to break it into coarse pieces. Add the garlic-cream mixture in a steady stream with the machine running. Transfer the cod and cream to a medium bowl, add the potato and stir until everything’s mixed well. Season with salt, pepper and lemon juice. The saltiness of soaked salt cod varies quite a bit, so you’ll have to taste the brandade and, if necessary, add more salt and lemon juice. Add additional lemon juice a half teaspoon at a time, mix thoroughly, and taste again. If not using the brandade immediately, cover and refrigerate for up to a week.