Brandade with Escabeche

Ingredients

• 2 teaspoons minced fresh rosemary
• 3 tablespoons red vinegar
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper
• 2 small red onions
• 1 clove garlic
• 1 tablespoon olive oil
• 2 teaspoons cumin seeds
• 1 pound salt cod, cut into 1-inch pieces
• 1 pound potatoes, cut into 1-inch cubes
• 4 cups milk
• 4 cloves garlic
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon extra-virgin olive oil
• Chopped fresh parsley
• Flax seed toast points (or other sourdough or sturdy bread)

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