Brandade De Morue – Pureed Stockfish

After removing the fins, place the stockfish in cold water for 24 hours. Then rinse and place in a large saucepan with cold water and boil down for 30 minutes. Then drain in a colander and remove the bones. Do not remove the skin, however, as it is useful for binding the quantity. In a large saucepan, preferably cast iron or copper, bring olive oil to a simmer. When the fat smokes, pour in the stockfish and begin stirring vigorously on the spot. Remove the saucepan from the heat, continue to work the quantity vigorously with the cooking spoon. Gradually fold in the boiling milk and a tiny bit of olive oil. Crush the garlic, parsley and anchovy in a mortar. Lightly fry in a frying pan in a tiny bit of olive oil. Stir into the stockfish mixture. Season with pepper and finally add the grated zest of a lemon to the mixture. Toast the bread in olive oil and serve with the hot or cold brandade.

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