I love the Brandade at Buvette and worship the fact chef, Jody Williams shared her recipe.
A mixture of salt cod and olive oil, this has its origins in France, Italy, and Spain.
45 minutes, plus 3 days soaking
Makes 4 1/2 cups brandade, Serves 8
1/2 pound salt cod, 1 cup whole milk, 2 cups heavy cream, 5 garlic cloves, 2 large russet potatoes, peeled and chopped, 1/2 cup extra-virgin olive oil, Salt, Slices of toasted or grilled country bread.
Soak cod, skin removed, in water, covered and refrigerated, for 3 days (change water twice daily). Drain, and cut into small pieces. Simmer milk, cream, garlic, and potatoes until potatoes are fork-tender, 10 to 15 minutes. Add salt cod, and simmer until tender, about 15 minutes. Reserving 1 cup liquid, transfer mixture to a large bowl. Add olive oil in a slow, steady stream, stirring until mixture is almost smooth, and adding liquid if needed. Season with salt to taste, and drizzle with oil, if desired. Serve with warm bread.
from Martha Stewart Living