Fresh Cod Brandade
Fresh cod brandade is similar to classic salt cod brandade but made with the easier-to-find kind of cod, simmered in a mixture of cream and milk, and stirred into mashed potatoes. Quicker than tradition yet just as satisfying.
Ingredients
- 1 cup heavy cream
- 1 cup milk
- 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
- 2 bay leaves
- 4 sprigs thyme
- 3 anchovy fillets, minced fine
- Salt and ground black pepper
- 1 pound cod, skinned and cut into 5 by 2-inch (13-by 5-cm) pieces
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch (12-mm) dice
- 4 tablespoons parsley
For the garlic toasts
- 8 slices rustic bread, each about 1/2-inch thick (or substitute matzoh if keeping kosher for Passover)
- 1 medium garlic clove, peeled
- 2 tablespoons extra-virgin olive oil
Instructions
Make the brandade
- In a large, heavy-bottomed saucepan, stir together the cream, milk, garlic, bay leaves, thyme, anchovies, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper until the salt dissolves.
- Add the cod and bring to a simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the fish flakes apart easily, about 3 minutes. Using a slotted spoon, transfer the fish to a bowl and reserve.
- Add the potatoes to the cream mixture and bring the liquid to a simmer over medium-high heat. Reduce the heat to low, cover, and cook, stirring often, until the potatoes are tender, 10 to 15 minutes.
- Remove the pot from the heat and discard the bay leaves and thyme. Using a potato masher, mash the potatoes and the cream mixture until smooth.
- Gently fold 3 tablespoons parsley and the reserved cod into the potatoes, trying to keep the flakes of cod intact if desired. Adjust the seasonings with salt and pepper to taste.
Make the garlic toasts
- Meanwhile, adjust an oven rack to the middle position and heat the oven to 400°F (200°C).
- Arrange the bread in a single layer on a baking sheet and bake until dry and crisp, 7 to 10 minutes, flipping the slices halfway through baking.
- While still hot, rub each slice of bread with the raw garlic clove and drizzle with the olive oil. Serve hot or warm.
Serve the brandade
- Transfer the mixture to a serving bowl and sprinkle with the remaining 1 tablespoon of parsley. Serve immediately with the garlic toasts.
Nutrition
Serving: 1portion | Calories: 708kcal | Carbohydrates: 47g | Protein: 30g | Fat: 45g | Saturated Fat: 23g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 271mg | Fiber: 4g | Sugar: 16g