If you would’ve told me ahead of time that this heavenly spread that was taking me on a journey through time and space to show me every way that I’ve sinned but then kissing me on the forehead in forgiveness, was made out of salted cod and potatoes, I never would’ve believed you, you heretic. But Avec has done just that with it’s Brandade dip that I needed to dupe and now you do to. Just note that you have to make it over the course of a few days but it’s worth it, it’s a labor of love but god does it love you back.

INGREDIENTS

• 8 oz. salt cod, soaked overnight in the fridge and drained
• 2 cups whole milk
•  1 medium Yukon Gold potato (8 oz.), peeled
• 6 medium garlic cloves (1 oz.), peeled
• 1 Tbsp. unsalted butter, melted
•  1 tsp. freshly ground black pepper, plus more as needed
• 1½ cups heavy cream, divided
•  ¼ cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
•  1 Tbsp. thinly sliced chives
• Crostini, garlic toasts, or fresh bread for serving
• Crudités, for serving

STEPS

• *THE LONGEST STEP* Weigh the salt cod before soaking, as it will swell. Remove skin and pin bones if there are any, then soak in cold water for 12-24 hours, changing the water at least three times to hydrate it and remove excess salt.
• Make the brandade base: In a medium pot over medium-low heat, add the fish and milk.
• Bring to a simmer and cook, stirring gently, until the fish is tender and beginning to fall apart, 25–30 minutes.
• While the fish is cooking, boil the potato. In a small pot over medium-high heat, add the potato and enough cold water to cover by 2 inches.
• Bring to a simmer and cook until the potato is tender when poked with a knife, about 20–25 minutes.
• Using a slotted spoon, transfer the fish and potato to a food processor, discarding the cooking liquid.
• Add the garlic, butter, pepper, and ½ cup of the cream; purée until the mixture is smooth, thick, and completely combined. At this point, you can store the brandade base in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
• In a medium pot over medium-high heat, add the brandade base, the remaining 1 cup cream, and the oil. Cook, stirring constantly with a wooden spoon or silicone spatula, until the liquids are incorporated and the brandade is heated through, 5–10 minutes.
• Remove from the heat, taste, and season with salt and more pepper as needed. Transfer to a heatproof bowl, and top with chives, a drizzle of oil, and more pepper. Serve with crostini and crudités.