Salt Cod Dip
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 490
- Total Fat
- 33
- Saturated Fat
- 11
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 31
- Cholesterol
- 111
- Sodium
- 3059
- Total: 1 hr 5 min
- Prep: 40 min
- Cook: 25 min
Ingredients
3/4 pound salt cod, preferably center-cut
2 cups whole milk
1 cup heavy cream
2 medium russet potatoes, peeled and halved
2/3 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
2 small sprigs thyme
4 whole cloves
1 tablespoon fresh lemon juice
Freshly ground pepper
Crackers or crostini, for serving
Directions
- Soak the cod in cold water in the refrigerator for 24 hours, changing the water 4 times.
- Drain the cod. Put in a saucepan, cover with water and bring to a bare simmer; drain, then repeat with fresh water. Drain again, then add the milk and cream to the pan. Bring to a simmer over medium-low heat and cook until the fish is flaky, about 15 minutes. Reserve 1/2 cup of the milk mixture, then drain and coarsely flake the fish.
- Put the potatoes in a saucepan and cover with cold water. Bring to a simmer over medium heat and cook until tender, about 20 minutes; drain. Let cool slightly, then press through a ricer or a food mill. Meanwhile, combine the olive oil, garlic, thyme and cloves in a small saucepan; cook over low heat, 5 minutes. Strain the flavored oil and set aside.
- Put the cod, half of the flavored oil, the reserved milk mixture, the lemon juice and 1/2 cup hot water in a food processor; pulse until smooth. Add the potatoes and the remaining flavored oil and pulse to combine; season with pepper. Transfer to a bowl and drizzle with olive oil. Serve warm with crackers.