Brandade De Morue

"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."
 
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Ready In:
12hrs 30mins
Ingredients:
5
Yields:
2 to 3 cups
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ingredients

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directions

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

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