Serves 4-6


  • 1 lb salt cod
  • 1 lb (2 medium) russet potatoes
  • 1 cup kosher salt (optional as a bed for the potatoes while roasting)
  • 1 qt whole milk
  • ½ bunch fresh thyme, leaves & stems
  • 2 fresh bay leaves
  • 4-5 garlic cloves
  • 1 tbsp black peppercorns
  • ¼ cup reserved poaching liquid
  • 2 tbsp heavy cream
  • 2 tbsp extra virgin olive oil
  • 2 tbsp chives, divided
  • ground black pepper for seasoning
  • 1 head garlic, roasted & puréed*

Roasted Garlic Puree

  • 1 head of garlic, very top sliced off
  • drizzle of olive oil
  • salt & pepper to taste

Serving Suggestions

  • tapanade (olive & caper spread)
  • slices of crusty bread

Special Equipment

  • fine mesh strainer/chinois
  • vegetable peeler
  • food mill/potato ricer
  • stand mixer with paddle attachment


  1. Three days in advance, soak the salt cod in water, completely submerged in a covered container, in the refrigerator. For each of the 3 days, drain and add fresh water to the container to draw out excess salt from the cod, and reconstitute the fish
  2. Preheat oven to 500º
  3. Bake potatoes on a baking sheet for 1 hour, or until tender.  Set aside
  4. In a medium sauce pot, bring the milk and the aromatics (thyme, bay, peppercorns, and garlic cloves) to a simmer, then shut off the heat and allow to steep 20 minutes
  5. Drain soaked cod
  6. Strain steeped milk through a fine mesh strainer. Add back to the pot and bring to a boil.  Add the cod, shut off the heat and allow to sit in the seasoned milk for 20 minutes
  7. Drain the cod, reserving the poaching liquid.  Gently flake the fish with your fingers and check for any bones, and make sure that the cod is fully cooked (if not, return to the milk, and simmer until flaky)
  8. Peel the roasted potatoes and pass through a food mill or ricer
  9. Combine potatoes with the flaked cod in the bowl of a stand mixer.  With the mixer on low speed, slowly incorporate ¼ cup of the reserved poaching liquid, the cream, olive oil, and roasted garlic
  10. Mix in 1 tbsp chives, taste for seasonings, then transfer to a serving carafe
  11. Serve warm. Garnish with remaining chives, top with tapenade and serve with crusty bread slices

Roasted Garlic Purée

  1. Preheat oven to 350º
  2. Slice off the top of a head of garlic. Place the head of garlic n a small baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and cover tightly with foil. Bake 1½ hours until cloves are soft and golden. Squeeze cloves out of the head and smash or purée