Brandada
By: Anonymous
Published: Tuesday, March 30, 2010 - 2:15am

Ingredients




1 pound salt cod (also called salted codfish)
1 bay leaf
2 pounds russet potatoes peeled, cut into chunks
1 cup olive oil
5 lrg garlic cloves flattened
Lettuce leaves
Fresh Italian parsley chopped
Sliced tomatoes
Olives
French bread baguette cut into 1/2-inch-thic

Preparation

1 Rinse salt cod under cold water. Place in medium bowl. Cover salt cod with cold water and refrigerate 12 hours, changing water occasionally. 2 Drain salt cod. Place in medium saucepan. Cover salt cod with fresh cold 3 Water and add bay leaf. Bring just to boil. Cover, remove from heat and let stand 10 minutes. Drain salt cod. Remove any skin and bones. 4 Transfer cod to processor and flake finely. 5 Cook potatoes in boiling water until tender. Drain. Force through ricer into large bowl, or transfer to large bowl and mash with fork. Mix in cod. 6 Pour oil into heavy medium saucepan over medium-low heat. Add garlic and cook until beginning to brown, about 8 minutes. Discard garlic. Using large fork, gradually work oil into cod potato mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) 7 Line platter with lettuce. Mound brandada in center of platter. Sprinkle 8 With parsley. Surround with tomatoes, olives and bread. 9 Serves 8.