HOW DO YOU DESALT COD:

• Desalt Cod fillets by submerging in large quantity of water the day before.
• Rinse, change water and submerge again.
• Repeat 2-3 times a day. Soak in cold water at night.

MASHED POTATOES:

• Wash, peel and chop the potatoes.
• Boil in a pot for 20 minutes.
• Mash boiled potatoes with a fork or a potato masher.
• Add a large quantity of butter and pre-heat milk.
• Beat purée at the same time you add olive oil little by little.

COD PREPARATION:

• Fry the diced onion, garlic, spring onion and the fresh parsley in the oil until browned.
• Rinse, drain and dry the Cod fillets.
• Add the Cod to the browned onion.
• Simmer for some minutes until fish flakes easily with a wooden spatula.

FINISH AND BAKING:

•  Add the flaked Cod fillets to the mashed purée.
• Mix well.
• Place the mixture over a dish.
• Melt and smooth with a fork.
• Pre-heat the oven to 200ºC Bake in the oven for 15 minutes.
• Serve very hot with a green salad.

Cod Brandade

Base made with: cod, milk and olive oil. You can add lemon juice, garlic, parsley or another spices (thyme, rosemary, laurel…). Normally, it’s served like a Parmentier (milk or cream purée mixed with cod) and baked in oven.

Until the refrigeration’s invention, you could only conserve Cod by salting and drying. An Atlantic and North Sea fishermen tradition where Cod was caught abundantly.