Mashed Stockfish and Potatoes

Mashed Stockfish and Potatoes is a traditional French dish that combines the delicate flavors of stockfish with creamy mashed potatoes. Stockfish, which is dried and salted cod, adds a unique and savory taste to the dish. This comforting and satisfying meal is perfect for seafood lovers and those looking to explore classic French cuisine.

Serves: 4

INGREDIENTS:

• 4 pounds dried cod, preferably not salted
• 1 pound potatoes, scrubbed and quartered
• 1/4 teaspoon salt
• 5 garlic cloves, minced
• 1 bunch parsley, finely chopped
• 5 hard-boiled eggs, peeled and diced
• 1 1/4 cups walnut oil
• 5 eggs, lightly beaten
• 10 ounces heavy cream, preferably crème fraiche
• Pepper and salt

INSTRUCTIONS:

1. Cut up fish, cover with water, and soak for 6 days, changing water twice a day.
2. In a heavy-bottomed pot, cover fish with fresh water, bring to a boil, reduce heat, and cook 20 minutes. Lift out fish with a slotted spoon. Remove skin and bones. Flake fish with a fork. Reserve.
3. Cook potatoes with salt in the fish water, 15–20 minutes. Drain.
4. In the same pot, smash potatoes with a fork. Add fish, hard-boiled eggs, garlic, and parsley.
5. In a small pan, heat the oil. Incorporate the hot oil, bit by bit, into the fish mixture, alternating with the beaten eggs. Add the crème fraiche, and season to taste.
6. Serve very hot, with toast.

SERVING OPTIONS:

• Classic Presentation: Serve the Mashed Stockfish and Potatoes as the main course, accompanied by a side of steamed vegetables, such as carrots or green beans. Garnish with fresh herbs, such as parsley or chives, for a pop of color and added freshness.
• Appetizer or Starter: Serve smaller portions of Mashed Stockfish and Potatoes as an appetizer or starter. Present it in individual ramekins or small serving bowls, and garnish with a sprinkle of paprika or a drizzle of olive oil. Pair it with a crisp salad or crusty French bread for a delightful beginning to your meal.
• Brunch Option: This dish can also be enjoyed for a hearty brunch. Serve the Mashed Stockfish and Potatoes alongside a selection of cured meats, cheeses, and freshly baked bread. Add a side of mixed greens or a tomato salad for a well-rounded brunch spread.
• Croquette Variation: For a twist on presentation, shape the mashed stockfish and potatoes mixture into small patties or croquettes. Lightly fry them until golden brown and serve as bite-sized appetizers or as part of a tapas-style spread. Pair them with a dipping sauce, such as aioli or tartar sauce, for added flavor.
• Layered Casserole: Create a layered casserole by alternating layers of mashed stockfish and potatoes with sautéed onions, garlic, and grated cheese. Bake it in the oven until the top is golden and bubbly. This option adds an extra dimension of flavors and textures to the dish.

Remember to season the mashed stockfish and potatoes with herbs and spices that complement the flavors of the fish, such as parsley, dill, or thyme. Whether served as a main course, appetizer, or brunch dish, Mashed Stockfish and Potatoes is sure to impress your guests and bring a taste of French coastal cuisine to your table. Enjoy!