BRANDADE DE MORUE (SALT COD AND POTATO PURÉE)
Steps:
- 1. At least 12 hours before cooking, soak the salt cod in water and refrigerate, changing the water 3 or more times. It should taste a bit saltier than a well-seasoned cooked fish. 2. Preheat the oven to 450 degrees. Bake the potato until tender, 50 to 60 minutes. Immediately halve the potato, scoop out the flesh and, using a ricer, rice it over a sheet pan, spreading it out to release the steam. (If you don't rice the potato immediately, it will turn gummy. Alternatively, you can mash the potato, but the texture is finer when riced.) Once they are cool, transfer the potatoes to a large bowl. 3. Meanwhile, drain and rinse the salt cod. Place in a medium pot and cover with cold salted water. Bring to a boil and then simmer until the fish starts to flake, about 10 minutes. Let cool in the liquid. 4. In a small saucepan, heat the olive oil over moderate heat. When hot, add the garlic and shallots and cook until soft, about 4 minutes. Add the cream, bring to a boil and simmer for about 7 minutes to reduce slightly. 5. Drain the cod and pat dry with paper towels. Remove the skin and bones. Using a food processor, pulse it a few times to break into coarse pieces. With the machine running, add the garlic-cream mixture in a steady stream. Transfer the cod and 1 tablespoon of lemon juice to the bowl of potatoes and mix. Taste and season with salt, pepper and more lemon juice. Serve warm or at room temperature with bread slices. If not using immediately, cover and refrigerate for up to 1 week. Adapted from ''In the Hands of a Chef.'' by Jody Adams.
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