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