13138 Brandade de Morue Yields about 3 cups. Wed Aug 06 08:26:00 -0700 2008 Tue Feb 03 08:57:29 -0800 2009 Licensed http://www.chow.com/recipes/13138 Tue, 03 Feb 2009 16:57:29 GMT This wonderful dish from the south of France is usually served as a main course, but it makes a delicious, full-flavored appetizer. Serve it with quantities of sauteed bread triangles.

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  • Soak the salt cod in cold water for 12 hours or longer, changing the water often. Drain the cod and rinse well. Put the cod into a saucepan, cover with cold water, and bring to a boil. Simmer 1 minute and drain. In separate saucepans, heat the oil and cream until hot but not boiling.
  • Flake the hot drained fish into a processor, add the garlic cloves, and puree the mixture. With the machine running, pour the hot oil and cream alternately into the mixture and process until smooth. The mixture should be the consistency of thick mayonnaise. Serve warm.
  • Can be made ahead and reheated.
  • Note: You can substitute 1 pound of fresh poached salmon for the cod. Soaking is not necessary.
    • ]]>     http://www.chow.com Terence Janericco 50 Main 610 1 pound salt cod

    ]]>     ½ cup olive oil

    ]]>     ½ cup heavy cream

    ]]>     74 2 or 3 large garlic cloves

    ]]>     pitted ripe olives, optional

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