Recipe Cottage


LOCATION: Recipes >> Dips >> Cod Potatoes

Print this Recipe    Cod Potatoes

Brandade Tante Colette

1 pound boneless, skinless salt cod
2 potatoes, peeled, cut in chunks, boiled until tender and mashed
6 medium garlic cloves, minced
1/2 cup extra-virgin olive oil
1/2 cup heavy cream
1 teaspoon kosher salt
Freshly ground black pepper to taste

The day before serving, cover the cod with water, changing water
every few hours. Soak overnight. Drain the cod cut in 4-inch
chunks and cover with fresh water in a large saucepan.

Bring almost to a boil and remove from heat. Cover and let stand
15 minutes, then drain. When the fish is cool enough to handle,
use a knife to scrape away any fatty skin, and remove any bones.

Place the cod, potatoes and garlic in a food processor and pulse
to combine. Continue pulsing, off and on, while adding the oil in
a steady stream. When the oil is completely incorporated, add the
heavy cream in the same way. The idea is to incorporate the oil
and cream so the mixture keeps some of its texture. Season and
serve with garlic toast.

Yield: 8 appetizers.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.