Brandade De Morue – Pureed Stockfish

After the fins are removed, place the stockfish in cold tap water for 24 hrs. Then rinse and boil in a large saucepan of cold tap water for half an hour. Then drain in a sieve and cut out the bones. Do not peel off the skin and though, as it is useful for binding the quantity. In a large saucepan, preferably cast iron or alternatively copper, bring olive oil to a simmer. When the fat smokes, pour in the stockfish and start stirring vigorously on the spot. Pull the cooking pot from the stove top, continue to work the quantity vigorously with the cooking spoon. Gradually add the boiling cow’s milk and a little bit of olive oil.

Crush the garlic, anchovy and parsley in a mortar. Brown them in a frying pan with a little bit of olive oil. Stir into the stockfish mixture. Season with pepper and finally add the grated rind of a lemon to the mixture. Fry the bread in olive oil and place on the table with the hot or cold brandade.

Tip: Black or green olives? Find out which you like better and use them!

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