However, instead of making Bacalao a la Crema, I opted for Brandade de Morue, the French version of this. They are quite similar, but the French version seemed more flavorful. I also balked at using salted cod as there were warnings galore that my refrigerator would smell fishy. I bought frozen Bacalao instead.
Anyhow, I started out by defrosting my Bacalao which were left in the refrigerator overnight. The next morning, I started cooking.
This is what goes into the cream: 5 garlic cloves, 6 cloves, 1/4 teaspoon thyme and 1 bay leaf:
You can prepare everything else while the potatoes are boiling. You simmer the cod, never letting the water come to a boil because this will render them useless for this execution. Maybe 1 - 2 minutes. Remove the cod from the water and carefully remove the skin and any bones and put it into the cream mixture.
I served mine of thinly sliced baguette, laced with garlic oil and toasted in the oven, and garnished them with sprigs of dill!
Brandade de Morue - Easy Version
225 g Frozen Cod
2 Large Potatoes
1 Cup Fresh Cream
5 Garlic Cloves
1 Bay Leaf
1/4 Tsp Thyme
4 Whole Cloves
1/8 Tsp White Pepper
Extra Virgin Olive Oil
Step 1: Thaw cod.
Step 2: Simmer cream, garlic, bay leaf, thyme and cloves for 6 - 8 minutes.
Step 3: Remove bay leaf and discard it.
Step 4: Cover the cod in water and simmer gently. Do not let it boil! You will see bubbles rising gently. Do this for 1 - 2 minutes.
Step 5: Remove the cod from the water.
Step 6: Remove the skin and bones from the cod and add this to the cream mixture you made earlier.
Step 7: Use a hand blender and make a puree!
Step 8: Let it cool down a bit and then serve on garlic bread and garnish with dill and maybe boiled prawns.