Brandade de Morue

Ingredients

• 1 pound salt cod, soaked at least 24 hours (2 days is better)
• 1 bay leaf
• 1 onion stuck with 1 whole clove
• 1/4 cup plus 1/2 cup extra-virgin olive oil, divided
• 1/2 to 1 cups heavy cream, warmed
• 2 (or more) large cloves garlic, puréed with the side of a chef’s knife
• 1 large warm baked potato, skinned (about 1 1/2 cups)
• Sea salt & freshly ground white pepper
• A few drops of fresh lemon juice
• Finely chopped parsley for garnish

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