Easy delicious cod dish

This classic salt cod and potato dish blends smooth textures with rich flavors for a truly comforting meal. I always whip this up once the weather starts cooling down - it's a staple in French cooking that never disappoints.

I first made this salt cod mash for some friends who dropped by unexpectedly. They fell so hard for it that now they ask for it every time they visit, even during hot summer months!

Ingredients

• 500 g desalted cod fillets: the star ingredient that brings all those sea flavors to this traditional dish
• 500 g potatoes: go for floury types like Bintje for a lighter mash texture
• 1 onion: a mild yellow onion works best for gentler flavor
• 3 garlic cloves: fresh garlic packs more punch than the jarred stuff
• A few sprigs of fresh flat-leaf parsley: fresh herbs really make everything better
• Chopped chives: for garnishing and adding a mild oniony kick
• 15 cl olive oil: don't skimp here - get good quality oil as you'll taste it
• A good chunk of butter: brings wonderful creaminess to everything
• 10 cl milk: helps everything come together smoothly

Step-by-Step Instructions

Getting the cod ready:

Soak your salt cod in cold water for 36-48 hours before cooking day. Switch out the water several times to pull out most of the salt. Don't skip this - it's key for balanced flavor in your dish.

Cooking your potatoes:

Peel your potatoes and cut them into similar-sized chunks. Throw them in boiling water and let them bubble away for about 20 minutes until they're soft when poked with a knife tip.

Making the mash:

Drain those potatoes thoroughly and smash them with a fork. Mix in a generous chunk of butter and pour in warmed milk. Stir vigorously while drizzling in olive oil bit by bit, like you're making mayo. This creates that silky smooth texture everyone loves. Keep it warm.

Prepping the flavor base:

Finely chop your onion and garlic. Cook them in a splash of olive oil until they turn clear and fragrant. Pour this flavor-packed mix over your potato mash.

Putting it all together:

Gently break your desalted cod into small flakes. Mix it with your potato mash and add finely chopped parsley. Add pepper to taste but go easy on salt since the cod already brings plenty.

Final baking:

Scoop everything into a buttered baking dish. Bake for 15-20 minutes at 180°C. Finish it under the broiler for a few minutes to get that gorgeous golden crust on top. Watch it closely so it doesn't burn.

Serving it up:

Sprinkle with fresh chopped chives right before bringing it to the table for extra color and freshness.

What I really love about this dish is how the slightly crispy top contrasts with the soft, creamy inside. My grandma from Provence always added a tiny bit of freshly grated nutmeg - her special touch that I still use to bring out all the flavors.

Storage and Reheating

This salt cod mash keeps well in an airtight container in your fridge for 2-3 days. To warm it up, pop it in the oven at 150°C for about 15 minutes. Don't use the microwave - it'll dry everything out and ruin that amazing creamy texture.

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Regional Twists

Down in Provence, folks often skip the potatoes completely, whipping the cod with oil like you'd make mayonnaise. In Languedoc, many people sprinkle breadcrumbs on top before browning it. And in Portugal, where they're crazy about salt cod too, they often mix in black olives. Each version tastes amazing and is worth trying out.

Pairings and Side Dishes

This dish is usually served with a simple green salad dressed with olive oil and wine vinegar to balance out its richness. A dry white wine like Picpoul de Pinet or white Cassis pairs wonderfully with the salty, ocean flavors. For a fun presentation twist, serve it in individual ramekins instead of one big dish.

Pro Tips

• Go for a potato masher instead of a blender to keep that rustic texture and avoid making the mix gluey
• The quality of your salt cod makes all the difference - try to buy it from a good fishmonger who can give you tips
• For an extra indulgent version, stir in a spoonful of thick cream just before baking

Frequently Asked Questions

→ What’s the best way to remove salt from cod?

Soak the cod in cold water for 36–48 hours, changing the water a few times to draw out the salt.

→ Can I prepare the dish ahead?

Sure, you can make it earlier, keep it in the fridge, and then reheat it in the oven before serving.

→ Which potatoes work best?

Firm potatoes like Charlotte or Amandine are a great choice for their texture after cooking.

→ Can olive oil be swapped out?

Olive oil gives it an authentic taste, but using butter will soften the flavor if needed.

→ How can I get the texture just right?

Be sure to mash the potatoes fully and mix them briskly with warm liquids for a smooth result.