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One of my favorite French comfort foods is this salt cod puree.  There are so many variations on the recipe but the goal is a creamy, rich and salty dipper for crusty bread or whatever else you can find to dip in.  We love using as a sauce too for various fish dishes.  This recipe is as simple as you can get!

 

1/2 lb salt cod

3 cups heavy cream

1 cup whole milk

1 1/4 lb yukon gold potatoes, peeled and uncut

11 oz spanish onions, julienned

4 cloves garlic, roughly chopped

 

Soak the salt cod in cold water for 30 minutes, changing the water every 10 minutes. Break into smaller pieces after soaking.

Place all ingredients into a pot and simmer for an hour, or until potatoes are falling apart.

Been with immersion blender until smooth.

Season with salt.

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