Salt Cod Puree

Serves: 8
Total Calories: 199


1 pound soaked boneless salt cod filet or stockfish (see INFORMATION AND SPECIAL TECHNIQUES: How to soak salted and dried fish)
3 medium potatoes, peeled and cut into chunks
2 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
Toasted Italian or French bread


1 Prepare the fish, if necessary. Then bring 2 quarts of water to a simmer. Add the fish and cover the pan. Cook 20 to 30 minutes or until the fish is very tender. Remove the fish with a slotted spoon and place it on a plate.

2 Place the potatoes, garlic, and salt to taste in a medium saucepan with cold water to cover. Cover and bring to a simmer over medium heat. Cook until the potatoes are very tender when pierced with a knife. Drain the potatoes, reserving the cooking water.

3 With a small knife and your fingers, remove and discard any bones and skin from the fish. Place the fish in a food processor or heavy duty mixer and beat until very smooth.

4 Mash the potatoes and garlic with a ricer or in a food mill or potato masher.

5 In a large bowl, combine the fish and potatoes. Beat in the oil and salt to taste. Add some of the potato water and beat until light and fluffy. Stir in the parsley.

6 Scrape the mixture into a serving bowl and drizzle with additional oil. Serve warm with toast.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 199
Calories from Fat: 120

This Salt Cod Puree recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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