Brandade de Morue

Cod desalination

1. The day before, desalt the pieces of cod by soaking them in a large bowl of fresh water for 15 hours, and changing the water at least 4 times during this time.
2. Drain the cod.
3. Place the cod in a Dutch oven filled with cold water and add the thyme and bay leaf. Bring to a boil over medium / low heat.
4. As soon as it comes to the boil, poach over low heat for 8 minutes then drain.
5. Remove any bones, skin and any shriveled parts, then flake the flesh with a fork or your fingers.
6. Heat ½ cup (100 ml) olive oil in a Dutch oven over medium heat and fry the cod for 2 minutes, stirring regularly.
7. Lower the heat to medium / low, add the garlic and mix.
8. Then, alternately and gradually, add the rest of the olive oil and the cream while mixing the cod vigorously with a spatula until a homogeneous mixture is obtained.
9. Add more olive oil, if necessary, until an emulsion forms.
10. Season with salt and pepper but be careful because the cod is already salted.
11. Serve with mashed potatoes, bread or croutons.