Brandade with Potatoes and Kalamata Olives

Ingredients

• 2 medium onions, quartered + 1 small onion, finely diced
• 7 large garlic cloves, 3 halved, 4 finely minced
• 2 bay leaves
• 3 – medium potatoes, peeled and quartered
• 1 lb salt cod, desalted per package instructions
• 2 Tbs roughly chopped fresh thyme
• 2/3 cup milk
• 3/4 cup extra virgin olive oil + more for drizzling
• 1 cup pitted kalamata olives, rinsed well and quartered
• Salt & Pepper to taste
• Fresh parsley, roughly chopped, for garnish

Instructions

1. Heat the oven to 375. Oil an 8” cast iron skillet or pie plate. Add the 2 quartered onions, halved garlic, bay leaves, and salt cod to a 3 quart sauce pan. Add water until covered by 2” or until pan is almost full. Bring to a boil. Cover, turn off heat, and sit for 15 minutes. Remove the fish from the water and set aside to cool. Add the potatoes to the cooking water. Bring the potatoes to a boil, reduce heat to a simmer, cover and cook until potatoes are done. Meanwhile, flake the fish into the bowl of a food processor, keeping an eye out for bones, and process until mostly smooth. Move the fish to a large bowl. Add the cooked potatoes, 1/3 cup of milk, and ¼ cup of the olives oil to the processor bowl and process until just smooth. Add to the large bowl with the fish. In a small skillet, sauté the diced onion and minced garlic until just starting to brown. Add to the bowl with the fish and potatoes along with the thyme, remaining 1/3 cup of milk, ¼ cup of olive oil, and the kalamata olives. Taste and season with salt and pepper. Spread the mixture into the prepared skillet or pie plate. Drizzle generously with olive oil and bake for 25 minutes, until golden brown on top. Serve with crustini’s.
2. Add the 2 quartered onions, halved garlic, bay leaves, and salt cod to a 3 quart sauce pan. Add water until covered by 2” or until pan is almost full. Bring to a boil. Cover, turn off heat, and sit for 15 minutes. Remove the fish from the water and set aside to cool. Add the potatoes to the cooking water.
3. Bring the potatoes to a boil, reduce heat to a simmer, cover and cook until potatoes are done. Meanwhile, flake the fish into the bowl of a food processor, keeping an eye out for bones, and process until mostly smooth. Move the fish to a large bowl. Add the cooked potatoes, 1/3 cup of milk, and ¼ cup of the olives oil to the processor bowl and process until just smooth. Add to the large bowl with the fish.
4. In a small skillet, sauté the diced onion and minced garlic until just starting to brown. Add to the bowl with the fish and potatoes along with the thyme, remaining 1/3 cup of milk, ¼ cup of olive oil, and the kalamata olives. Taste and season with salt and pepper. Spread the mixture into the prepared skillet or pie plate. Drizzle generously with olive oil and bake for 25 minutes, until golden brown on top. Serve with crostini.