Brandade De Morue (Salt Cod In Cream) Recipe

• 2 lb Salt cod soaked in cool water
• 4 Tbsp. Extra-virgin extra virgin olive oil
• 1 med Spanish onion cut into 1/4" dice
• 2 x Garlic cloves thinly sliced
• 2 lrg Russet potatoes boiled till tender, peeled, cut into 1/2" cubes
• 3 Tbsp. Flour
• 1 c. Lowfat milk
• 1 c. Heavy cream
• 4 Tbsp. Freshly-grated Parmesan cheese
• 6 Tbsp. Minced chives
• 1 x Crusty French bread loaf cut into 1" slices and toasted

1. The salted cod must be soaked in cool water that is changed at least daily for two days.
2. Drain salt cod and cut into 1/2-inch cubes.
3. In a 12- to 14-inch saute/fry pan, heat oil till just smoking.
4. Add in onion and garlic and cook till softened but not colored, about 3 to 4 min.
5. Add in cod, potatoes and flour and cook 3 to 4 min, till warmed through.
6. Add in lowfat milk and cream and bring to boil, stirring to just barely break down fish.
7. Lower heat and simmer 15 min.
8. Pour into shallow bowl, sprinkle with grated cheese and chives and serve with croutons.
9. This recipe yields 4 servings as a light main course.

salt, extravirgin extra virgin olive oil, onion, garlic, potatoes, flour, milk, heavy cream, freshlygrated parmesan cheese, chives, crusty

Taken from cookeatshare.com/recipes/brandade-de-morue-salt-cod-in-cream-91030 (may not work)