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.