Belgium Brandade de Morue
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Brandade de Morue

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- 500 g of salt cod
- 500 grams of potatoes
- 1 bunch of parsley
- Olive oil
- Garlic, salt, pepper


Soak salt cod 12 hours, changing water at least 3 times to remove excess salt.
Boil potato and remove skin.
Drain cod, then place in fresh water for 10 minutes.
Remove any skin or bones found in the cod, and flake.
In food processor, process cod, garlic, and potato until a smooth paste.
Place paste in a sauce pan over low heat. While stirring constantly, add the oil slowly.
Season with pepper to taste and cool. Put the puree in a baking dish and bake 15 to 20 minutes. Go under the grill before serving.