Title: Brandade de morue (salt cod cream)
 Categories: None
      Yield: 4 Servings
 
      2 lb Salt cod
      4 tb Extra virgin olive oil
      1 md Spanish onion; in 1/4" dice
      2    Cloves garlic; thinly sliced
      2 lg Russet potatoes
      3 tb Flour
      1 c  Milk
      1 c  Heavy cream
      4 tb Parmesan cheese; freshly
           -grated
      6 tb Chopped chives
      1    Loaf crusty french bread;
           -cut into 1 inch slices and
           -toasted
 
  Salt cod must be soaked in cold water changed daily for 2 days.
  
  Boil the potatoes until tender. Peel and cut into 1/ 2 inch cubes.
  
  Drain salt cod and cut into 1/2 inch cubes. In a 12 inch to 14 inch
  saute pan, heat oil until just smoking. Add onion and garlic and cook
  until softened but not colored, about 3 to 4 minutes. Add cod,
  potatoes and flour and cook 3 to 4 minutes, until warmed through. Add
  milk and cream and bring to boil, stirring to just barely break down
  fish. Lower heat and simmer 15 minutes. Pour into shallow bowl,
  sprinkle with grated cheese and chives and serve with croutons.
  
  Yield: 4 servings as a light main course
  
  Notes: Recipes for #ME1A13