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Ingredients
- 1 lb salt cod (also called salted codfish)
- 1 x bay leaf
- 2 lb russet potatoes peeled, cut into chunks
- 1 c. extra virgin olive oil
- 5 lrg garlic cloves flattened Lettuce leaves Fresh Italian parsley minced Sliced tomatoes Olives French bread baguette cut into 1/2-inch-thick slices, toasted
Directions
- Rinse salt cod under cool water. Place in medium bowl. Cover salt cod with cool water and chill 12 hrs, changing water occasionally.
- Drain salt cod. Place in medium saucepan. Cover salt cod with fresh cool
- water and add in bay leaf. Bring just to boil. Cover, remove from heat and let stand 10 min. Drain salt cod. Remove any skin and bones.
- Transfer cod to processor and flake finely.
- Cook potatoes in boiling water till tender. Drain. Force through ricer into large bowl, or possibly transfer to large bowl and mash with fork. Fold in cod.
- Pour oil into heavy medium saucepan over medium-low heat. Add in garlic and cook till beginning to brown, about 8 min. Throw away garlic. Using large fork, gradually work oil into cod potato mix. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- Line platter with lettuce. Mound brandada in center of platter. Sprinkle
- with parsley. Surround with tomatoes, olives and bread.
- Serves 8.
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