1lb. salted cod fillets, prepared
2 cups whole milk
1 cup heavy cream
2 medium potatoes, peeled and halved
2/3 cup extra-virgin olive oil, + ¼ cup more for drizzling (optional)
3 cloves garlic, thinly sliced
1 tbsp. fresh lemon juice
2 sprigs thyme
3 whole cloves
Crusty bread or crackers
Place the cod in a saucepan, cover with water and bring to a simmer; drain. Then add the milk and cream to the pan. Bring to a simmer and cook on low heat until fish is flaky. (about 15 minutes) Reserve 1/2 cup of the milk mixture, then drain and coarsely flake the fish. Put the potatoes in a saucepan and cover with water. Bring to a simmer and cook until tender; drain (about 20 min.) Let cool then press through a ricer. Combine the olive oil, garlic, thyme and cloves in a small saucepan; cook over low heat, 5 min. Strain the flavored oil and set aside. Put the cod, half of the flavored oil, the reserved milk mixture, lemon juice and 1/2 cup of hot water in a food processor; pulse until smooth. Add the potatoes and the remaining flavored oil and pulse; season with pepper. Transfer to a bowl and drizzle with olive oil. Serve warm with crusty bread or crackers.
Makes 12 servings.