Special Occasions

INGREDIENTS

• 1 pound OCI Salt Cod, skinned and boned
• 3 cups water
• 1⁄2 teaspoon fennel seeds
• 6 cloves garlic, unpeeled but crushed
• 1 large bay leaf
• 1⁄4 cup extra-virgin olive oil
• 3 tablespoons heavy cream

METHOD

Beginning the night before you wish to serve the brandade, place the salt cod in a deep bowl and cover it with cold water. Soak the cod for at least 18 hours, changing the water once or twice.

In a medium-sized heavy saucepan, combine the water, fennel seeds, garlic and bay leaf. Bring the mixture to a boil, reduce the heat to low and simmer, covered, for 30 minutes. Add the salt cod to the saucepan and bring it to a boil. Turn off the heat, but leave the salt cod on the stove to poach in the cooling liquid for about 30 minutes. Drain the fish, discarding the poaching liquid, and cut it into small pieces.

In two small saucepans, heat the olive oil and the cream separately until they reach a simmer. Do not let them boil. Keep the oil and cream hot.

In a food processor, process the pieces of salt cod for a few seconds. Pour in about 1 tablespoon of the hot olive oil and process again. Repeat the process with 2 more tablespoons of the oil. Then, in the same manner, pulse in 2 tablespoons of the cream. At this point, the brandade should be creamy and have just the right consistency for spreading. If it appears too thick, pulse in a little more olive oil and cream.

Taste the brandade for seasoning and transfer it to a serving bowl. If storing it in the refrigerator, cover tightly.

SERVINGS: 8