Morue Et Sa Puree (Salt Cod and Mashed Potatoes)

Susan Herrmann Loomis describes this dish as looking like the Matterhorn showered with green. It's basically a mound of mashed potatoes, topped with poached flakes of fish, topped with a sizzling mixture of hot olive oil, garlic and fresh parsley. Together with a simple green salad and a glass of good rose, it's a wonderful French farmhouse meal. Depending on your taste and the salt cod you have, the fish should soak for at least a day, and perhaps as much as two.

• Ready In: 48 hrs 40 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 lbs salt cod fish
• 3  lbs russet potatoes, peeled
• 3  cups dry white wine
• 2  bay leaves (preferably fresh)
• 5  sprigs fresh thyme or 1⁄4 teaspoon dried thyme
• 5  black peppercorns
• 2  tablespoons unsalted butter
•  salt & freshly ground black pepper
• 3  garlic cloves, coarsely chopped
• 2  cups flat leaf parsley, leaves only, loosely packed
• 1⁄2 cup olive oil

Directions

1. Prepare the cod.
2. Soak the fish in water for at least 24 and preferably 48 hours, changing the water three to four times each day.
3. Drain fish, rinse well.
4. Steam potatoes until done, 20 to 25 minutes.
5. Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high.
6. Add bay leaves, thyme, peppercorns and the cod (broken into several pieces.
7. Bring to a boil over medium-high heat.
8. Reduce heat to medium and allow to simmer until fish flakes easily if lifted with a flat-ended spatula (about 20 minutes).
9. Drain the potatoes and mash with the butter until smooth, seasoning with sea salt to taste and plenty of fresh ground pepper.
10. Place potatoes in a wide, shallow serving platter and keep hot.
11. Remove fish from broth and flake over the top of the potatoes.
12. Mince the parsley and garlic together.
13. Sprinkle the potato/fish with the garlic and parsley mixture.
14. Heat olive oil in a small saute pan over medium heat until oil is very hot and pour hot oil over the parsley and garlic which will sizzle and steam.
15. Serve immediately.