This salt cod puree blends garlic and potatoes in a cream sauce.

  • Yield: Makes about 2 cups

Source: Martha Stewart Weddings, Spring 2002


  • 1/2 pound dried salt cod, cut into pieces
  • 1 head garlic, halved crosswise, outer skins removed
  • 1 dried bay leaf
  • 1 cup milk
  • 1/2 cup water
  • 1/2 pound Yukon gold potatoes, peeled and quartered
  • Coarse salt
  • 2 tablespoons olive oil
  • 5 tablespoons heavy cream


  1. In a large bowl, soak the cod in enough cold water to cover for at least 24 hours and up to 2 days, changing the soaking water several times.

  2. In a small saucepan, combine soaked cod, garlic, bay leaf, milk, and the water. Bring to a simmer over medium heat; continue cooking until fish flakes when pierced with a fork, 15 to 20 minutes. Discard garlic and bay leaf. Using tongs or a slotted spoon, transfer cod to the bowl of a food processor fitted with the metal blade. Process until smooth.

  3. Place potatoes in a small saucepan, and cover with cold water by 1 inch. Bring water to a boil, and add salt. Reduce heat to a simmer; cook over medium heat until potatoes are fork-tender, 15 to 20 minutes. Transfer to a colander to drain.

  4. While still warm, pass potatoes through a ricer or a food mill fitted with the medium disk into a large bowl. Add pureed cod, olive oil, and cream; stir until completely combined and smooth. Keep covered until ready to use.


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