- 1 pound dried cod or salt cod
- 1 pound potatoes
- 2 cup whole milk
- 2 cup water
- 1 cup onion
- 1 clove garlic
- 1 cup extra virgin olive oil
- 1 cup pepper
- 12 cup bruschetta
Soak cod for 2 days in a large saucepan filled with cold water, changing the water twice a day.
Remove cod from the water.
Pull off any skin and, using kitchen pliers or tweezers, remove any bones from the spine.
Cook cod: Simmer in 1/2 cup cold water for 5 to 7 minutes until cod is flaky.
In a medium saucepan, combine milk and water.
Add onion and garlic, and season with salt (omit if using salt cod).
Bring mixture to a boil.
Lower heat and simmer for 20 minutes.
Remove from heat.
Cook potatoes in a medium size pot of boiling water until tender; set aside, let cool slightly and then dice into small cubes.
Transfer cod and potatoes to the bowl of a standing mixer.
Add just enough of the cooking liquid to moisten the fish, about 1/4 to 1/2 cup.
Beat cod and potatoes on low speed.
When small pieces begin to form, increase the mixing speed and begin adding the olive oil in a thin, steady stream.
The quantity of the oil used depends on the quality and fat content of the cod; stop adding oil when the mixture is very creamy and emulsified.
Season with salt and pepper to taste.
Serve with toasted bruschetta.