White Baccala Spread – s creamy codfish mousse with garlic and olive oil.
White Baccala Spread - creamy codfish mousse with garlic and olive oil.
- 600 g cod fillets (1 lb 5 oz)
- 400 g potato (0.9 lb)
- olive oil
- 8 cloves garlic
- 2 leaves bay
- chopped parsley
- salt, pepper
Cook cod in water with garlic and bay leaves. Drain, but reserve some water. Discard bay leaves.Remove bones and skin from fish.
In another pot, cook potatoes. Drain.
In a food processor, combine cooked cod, garlic and potatoes. Pulse a few times until you get a light, smooth spread. Gradually add olive oil. If the mixture seems too dense, add some cooking liquid. Season with salt, pepper and parsley.
Serve with bread slices. It also makes a delicious pasta sauce.