Smoked Fish and White Bean Brandade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Brandade, a specialty of Languedoc and Provence, inspired the following recipe. Also called brandade de morue ( ragout of cod ), it is classically a purée of salt cod, olive oil, and milk, often thickened with bread or potato. Can be prepared in 45 minutes or less. Ingredients:
a 19-ounce can cannellini beans, rinsed and drained |
a 1-pound piece smoked whitefish, skin and bones discarded and fish flaked (about 3 cups) |
1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt |
3/4 cup milk |
2 teaspoons fresh thyme leaves, minced |
accompaniment: melba toasts or red bell pepper, cut into wide strips |
Directions:
1. In a food processor blend beans, fish, and garlic paste until smooth. With motor running add milk in a slow stream. Stir in thyme and salt to taste. Serve brandade with toasts or bell pepper strips.
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