- For the Puree:
- 1 pound dried salt cod fillets
- 3 cups milk
- 5 medium cloves garlic
- 2 medium boiling potatoes (about 1 pound)
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- For the Seasoned Oil:
- 1/3 cup extra virgin olive oil
- 1/4 cup minced fresh coriander leaves
- Freshly ground black pepper
- 15 to 20 slices sourdough bread or Italian loaf, toasted
TO MAKE THE PUREE: Purge the fish of salt and hydrate the flesh by putting the salt cod in a bowl and covering it with cold water. Refrigerate and soak the fish for 24 hours, changing the water 2 or 3 times during the soaking.
After the fish has soaked, discard the water and trim any dark skin or spots. Put the fish in a skillet with the milk. Smash 3 of the garlic cloves, peel them, and add them to the fish. Peel and cut the potatoes into 1/4-inch slices; add them to the pan. Heat the milk to a simmer. Place a lid slightly ajar on the pan, and simmer for 12 to 15 minutes, or until the potatoes are tender and the fish flakes easily.
Transfer the fish, garlic, potatoes, and 1/2 to 3/4 cup of the cooking liquid to the bowl of a food processor. Process into a smooth puree and slowly pour the olive oil while the machine is running. (If the puree is too stiff, adjust the consistency with a bit more of the hot milk.) Mince the remaining garlic and add it to the puree. Season with the salt and pepper. Return the puree to the pan, and cook over medium heat, stirring constantly, for 2 to 3 minutes. Keep warm while you make the seasoned oil.
TO MAKE THE SEASONED OIL: Heat the olive oil in a small saucepan with the minced coriander. Cook until the oil bubbles, and then swirl the pan over the heat for about 30 seconds. Set aside and keep warm.
To serve, using a spatula, form the cod puree into a 6-inch round "cake" on a large platter, or make 4 individual "cakes" on separate plates. Drizzle some of the seasoned oil over the cake. Pass the rest of the oil on the side. Garnish with freshly ground black pepper, surround the cake with toasted bread, and serve warm.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
554 calories; 27g total fat; 42mg cholesterol; 802mg sodium; 53g carbohydrates; 3g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.