BLACK COD BRANDADE WITH FARFALLE

Black Cod Brandade with Farfalle image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

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Fresh pasta sheets or store-bought farfalle pasta
1 russet potato, peeled and cut into chunks
1 quart milk
2 cloves garlic
1 bay leaf
One 8-ounce black cod fillet, cut into 2-inch chunks
1 quart spicy marinara sauce
1 cup breadcrumbs
1 bunch fresh basil, leaves torn or chopped
Extra-virgin olive oil, for drizzling

Steps:

Cut pasta sheets into 1-by-2-inch pieces and pinch in the centers to make a bowtie shape. Cook pasta to al dente.
Meanwhile, simmer potatoes in milk along with garlic cloves and bay leaf, about 10 minutes. Add cod to milk mixture and simmer until tender, 5 minutes more. Puree mixture (use caution when blending hot liquids; see Cook's Note).
Smear some brandade across the bottom of each of 4 plates. Toss the farfalle with the marinara sauce and divide over the top of the brandade. Garnish with breadcrumbs, basil and a drizzle of oil.