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“There are a few variations on this classic from the south of France, generally associated with the ville of Nimes. While the French will sometimes bake this as a dinner dish, I love it as a spread on bread for breakfast.”
READY IN:
12hrs 30mins
YIELD:
2 to 3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak salt cod 12 hours, changing water at least 3 times to remove excess salt.
  2. Boil potato and remove skin.
  3. Drain cod, then place in fresh water for 10 minutes.
  4. Remove any skin or bones found in the cod, and flake.
  5. In food processor, process cod, garlic, and potato until a smooth paste.
  6. Place paste in a sauce pan over low heat. While stirring constantly, add the oil slowly.
  7. Season with pepper to taste and cool.
  8. Store in refrigerator up to 1 week (never lasts that long for me).

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