Morue Et Sa Puree (Salt Cod and Mashed Potatoes)

Recipe by Chef Kate
READY IN: 48hrs 40mins




  • Prepare the cod.
  • Soak the fish in water for at least 24 and preferably 48 hours, changing the water three to four times each day.
  • Drain fish, rinse well.
  • Steam potatoes until done, 20 to 25 minutes.
  • Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high.
  • Add bay leaves, thyme, peppercorns and the cod (broken into several pieces.
  • Bring to a boil over medium-high heat.
  • Reduce heat to medium and allow to simmer until fish flakes easily if lifted with a flat-ended spatula (about 20 minutes).
  • Drain the potatoes and mash with the butter until smooth, seasoning with sea salt to taste and plenty of fresh ground pepper.
  • Place potatoes in a wide, shallow serving platter and keep hot.
  • Remove fish from broth and flake over the top of the potatoes.
  • Mince the parsley and garlic together.
  • Sprinkle the potato/fish with the garlic and parsley mixture.
  • 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.
  • Serve immediately.