Name: Brandade de Morue Nîmoise
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 1 lbs Salt cod (boneless, skinless); 0.5 lbs Yukon Gold potatoes; 4 cloves Garlic; 1 cup Milk; 0.5 cups Olive oil (extra virgin); 0.25 cups Heavy cream; 2 tbsp Fresh parsley; 1 whole Bay leaf; 0.25 tsp Black pepper

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Salt cod (boneless, skinless)	1 lbs	329	71g	0g	3g
Yukon Gold potatoes	0.5 lbs	44	1g	10g	0g
Garlic	4 cloves	5	0g	1g	0g
Milk	1 cup	37	2g	3g	2g
Olive oil (extra virgin)	0.5 cups	239	0g	0g	27g
Heavy cream	0.25 cups	51	0g	0g	5g
Fresh parsley	2 tbsp	1	0g	0g	0g
Bay leaf	1 whole	0	0g	0g	0g
Black pepper	0.25 tsp	0	0g	0g	0g

Directions

Step 1
Soak salt cod in cold water for 24-48 hours, changing water several times, to remove excess salt. Drain.
Step 2
Place desalinated cod in a pot, cover with fresh cold water and bay leaf. Bring to a gentle simmer and cook for 10-15 minutes until fish flakes easily. Drain and flake the cod, removing any remaining bones.
Step 3
Meanwhile, peel and boil potatoes until very tender. Drain and mash well. Gently heat milk, olive oil, and cream in a small saucepan with minced garlic.
Step 4
In a large bowl, combine flaked cod and mashed potatoes. Gradually add the warm milk-oil mixture, stirring vigorously to emulsify. Use a wooden spoon or a stand mixer with a paddle attachment.
Step 5
Continue mixing until the brandade is light, fluffy, and creamy. Season with black pepper and chopped parsley. Taste and add salt only if necessary (cod can still be salty).
Step 6
Serve warm, either spooned directly into bowls or briefly baked in an oven-safe dish until lightly golden on top. Serve with toasted baguette slices.