Recipe Index

Ingredients

• 8 oz. dried salt cod
• 1 large red or Yukon Gold potato (about 8 oz.), scrubbed
• 4 garlic cloves, smashed
• ¾ cup whole milk
• 1 baguette, sliced ¼" thick
• 6 Tbsp. extra-virgin olive oil, plus more for drizzling
• Kosher salt
• ½ tsp. freshly ground pepper, plus more
• 1 tsp. finely grated lemon zest
• 1 Tbsp. fresh lemon juice
• ⅛ tsp. cayenne pepper
• 2 Tbsp. finely grated Parmesan

Method

1. Rinse the dried salt cod, cover it with water in a medium bowl, and soak it for 4 hours, changing the water halfway through.
2. Drain the cod, cover it with fresh water in a small saucepan, bring it to a boil and drain it, then repeat that boil-and-drain once more and let the fish cool for about 20 minutes.
3. Boil the scrubbed potato in its own pan of water for 18 to 22 minutes until tender, drain it, let it sit for about 15 minutes, then peel it and cut it into large pieces.
4. Pick any skin and bones out of the cod, return the flesh to its pan with the smashed garlic cloves and whole milk, cover, and simmer it over medium-low heat for 8 to 10 minutes until the liquid reduces slightly, then let it cool for 10 minutes.
5. Heat the oven to 400°F and arrange the baguette slices on a rimmed baking sheet, drizzle them with a little of the olive oil, and season them lightly with kosher salt and freshly ground pepper.
6. Pulse the cod with its milk and garlic in a food processor until finely chopped, add the potato pieces, lemon zest, lemon juice, cayenne pepper, and black pepper, and process until mostly smooth.
7. Stream the olive oil into the running processor until the brandade turns smooth and emulsified, then scrape it into a 1-quart baking dish and scatter the grated Parmesan over the top.
8. Bake the brandade on the upper rack for 20 to 30 minutes until light golden and heated through, and the baguette toasts on the lower rack for 10 to 12 minutes until golden brown.
9. Serve the Salt Cod Brandade warm with the toasts for scooping.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data