Catholic Recipe: Salt Cod Brandade
Also Called: Brandade de Morue
Soak cod in water 1 hour; remove. Simmer cod in fish stock in saucepan 20 minutes. Strain; remove bones; grind fish until smooth. Combine mashed potatoes with ground fish, garlic in saucepan. Add oil slowly; stirring constantly over low heat. Add cream, poured in a little at a time until smooth. Season with salt and pepper. Serve with hot croutons.
Yield, 4 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965