Whipped Salt Cod with Roasted Peppers and Parsley

Name: Whipped Salt Cod with Roasted Peppers and Parsley
Yield: makes 8 bruschette (2 per person)
Ingredients: 1 (8-ounce) piece salt cod; 2 cups whole milk; 1/2 pound Yukon Gold potatoes, peeled and cut into large dice; 2 sprigs fresh thyme; 1 bay leaf; 5 tablespoons heavy cream; 1 teaspoon extra-virgin olive oil, plus extra for drizzling; Kosher salt; 2 teaspoons minced garlic; 4 tablespoons (1/2 stick) unsalted butter, softened; 1/4 teaspoon lemon juice; 1 baguette; 8 tablespoons Roasted Peppers (page 184); 2 tablespoons flat-leaf parsley leaves; Freshly ground black pepper

December 9, 2011

The drying of meats and fish is the oldest method of preservation. Salt cod (cod that has been both salted and dried) has been around for 500 to 1,000 years, since European fishing fleets discovered the rich cod supplies of the north Atlantic. The result was widespread use of salted cod, as in baccalà (Italian), bacalhau (Portuguese), klippfisk (Scandinavian), morue (French), and saltfiskur (Icelandic). Why go through the lengthy process of desalting a fish that you could buy fresh? Flavor, for starters; if cod were fresh ham, salt cod would be its prosciutto. And texture; salt cod is supple and chewier than fresh cod. A rare treat to eat, salt cod also happens to hold up well in a sandwich. We’ve opted for the traditional pairing of salt cod with roasted red peppers, whose sweetness is a natural fit with the cod.

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