Ingredients
- salt cod, skinless and boneless1 lb
- olive oil1 cup
- milk or heavy cream, or heavy cream1/2 cup
- lemon juice, fresh; or to taste1 tbsp
- onion, finely chopped1 cup
- garlic, pressed or grated with a microplane2 clove
- pepper
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Place the salt cod in a large bowl of cold water.
Soak for 24 hours, changing the water several times. When the fish has completely rehydrated, it is ready for the next step.
Poach the cod in plain water for 25 minutes or until it flakes easily when tested.
Drain and break it into pieces.
Cook the onion in olive oil over low heat until translucent.
In a food processor, purée the cod, onion, and garlic with half of the olive oil.
With the motor running add the milk or cream, rest of the oil, lemon juice and pepper.
Blend until smooth. If it is too thick, thin with milk or cream.
Serve on toast or over potato slices, coated with olive oil and roasted in a 400ºF (200ºC) oven for 30 to 40 minutes, turning once.
