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."
 
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photo by chia2160 photo by chia2160
photo by chia2160
photo by chia2160 photo by chia2160
photo by chia2160 photo by chia2160
Ready In:
48hrs 40mins
Ingredients:
11
Serves:
4-6

ingredients

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directions

  • 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.

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Reviews

  1. the sizzle of the olive oil, when it hits the parsley and garlic, alone is worth waiting for! i soaked the cod for 2 days for a delicious dinner. the fresh garlic adds alot of flavor, i used 2 cloves and halved the recipe. i used home grown parsley and added some chives. i seasoned everything with white pepper, very tasty.
     
  2. Such a lovely recipe and perfect for this week of Fasting. I mashed my potatoes with olive oil for that reason (to keep things OK for the Lenten Fast). The olive oil makes a kind of sauce with the garlic and parsley over the mound of fish and potato. Very home-comforting and addictive.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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