Salt Cod and Mashed Potatoes with Garlic Parsley Oil
Classic French preparation of salt cod poached in white wine with bay and thyme, served over buttered mashed potatoes and topped with a sizzling garlic-parsley oil. The soaked cod becomes tender and mild, contrasting beautifully with creamy potatoes and the bright, crispy herb topping. A rustic, elegant dish requiring advance preparation.
Ingredients
- 2 ½ lbs salt cod fish, soaked
- 3 lbs russet potatoes, peeled
- 3 cups dry white wine
- 2 bay leaves, fresh
- 5 sprigs fresh thyme
- dried thyme, substitute for fresh
- 5 black peppercorns
- 2 tablespoons unsalted butter
- salt, to taste
- freshly ground black pepper, to taste
- 3 garlic cloves, coarsely chopped
- 2 cups flat leaf parsley, leaves only, loosely packed
- ½ cup olive oil
Instructions
- 1
Soak salt cod in water for at least 24 hours, preferably 48 hours, changing water three to four times daily.
- 2
Drain and rinse cod well.
- 3
Steam peeled potatoes until done, about 20 to 25 minutes.
- 4
Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high.
- 5
Add bay leaves, thyme, and peppercorns to the liquid.
- 6
Break cod into several pieces and add to the skillet.
- 7
Bring to a boil over medium-high heat.
- 8
Reduce heat to medium and simmer until fish flakes easily with a flat-ended spatula, about 20 minutes.
- 9
Drain potatoes and mash with butter until smooth, seasoning with salt and pepper.
- 10
Place potatoes on a wide, shallow serving platter and keep hot.
- 11
Remove fish from broth and flake over the potatoes.
- 12
Mince parsley and garlic together.
- 13
Sprinkle the parsley-garlic mixture over the potatoes and fish.
- 14
Heat olive oil in a small saute pan over medium heat until very hot.
- 15
Pour hot oil over the parsley and garlic to sizzle and steam.
- 16
Serve immediately.
Tips
Soaking time is critical for salt cod; do not skip or shorten this step to avoid overly salty fish.
Use a nonreactive skillet (stainless steel or ceramic) to prevent the wine and fish from reacting with reactive metals.
Keep potatoes hot after mashing so they stay creamy when plated.
Pour the hot oil just before serving so the parsley sizzles for maximum flavor and texture.
Good to Know
Leftovers keep refrigerated for up to 2 days. Reheat potatoes gently with a splash of water; reheat fish separately in broth. Do not re-dress with hot oil until serving.
Salt cod must soak 24-48 hours in advance. Potatoes can be steamed and mashed 4 hours ahead; reheat gently before plating. Fish can be poached up to 4 hours ahead and kept in its broth.
Serve immediately after dressing with hot oil so the herb topping maintains its sizzle and the parsley retains texture. Accompany with crusty bread to soak up the oil.
Common Mistakes
Do not skip or abbreviate the soaking step to avoid unpalatably salty fish.
Do not use a reactive skillet (unlined aluminum or cast iron) to avoid discoloration and metallic flavor.
Do not pour hot oil onto cold potatoes; keep plated dish hot to avoid solidifying the oil.