Serves: 8
Total Calories: 199

1 pound soaked boneless salt cod filet or stockfish (see INFORMATION AND SPECIAL TECHNIQUES: How to soak salted and dried fish)
3 medium potatoes, peeled and cut into chunks
2 cloves garlic, peeled
salt
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
Toasted Italian or French bread

1 Prepare the fish, if necessary. Then bring 2 quarts of water to a simmer. Add the fish and cover the pan. Cook 20 to 30 minutes or until the fish is very tender. Remove the fish with a slotted spoon and place it on a plate.

2 Place the potatoes, garlic, and salt to taste in a medium saucepan with cold water to cover. Cover and bring to a simmer over medium heat. Cook until the potatoes are very tender when pierced with a knife. Drain the potatoes, reserving the cooking water.

3 With a small knife and your fingers, remove and discard any bones and skin from the fish. Place the fish in a food processor or heavy duty mixer and beat until very smooth.

4 Mash the potatoes and garlic with a ricer or in a food mill or potato masher.

5 In a large bowl, combine the fish and potatoes. Beat in the oil and salt to taste. Add some of the potato water and beat until light and fluffy. Stir in the parsley.

6 Scrape the mixture into a serving bowl and drizzle with additional oil. Serve warm with toast.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 199
Calories from Fat: 120

More Recipes from the Cook'n in Italy Cookbook:
* Antipasti
Asparagus and Egg Salad
Asparagus and Prosciutto Rolls
Baked Scallops with Marsala and Almonds
Basil Fritters
Beans and Greens Toasts
Black Olives with Citrus
Broccoli Toasts
Chicken Liver Toasts
Chicken and Olive Pâté
Chickpea Toasts
Eggplant Caviar
Eggplant and Tomato Toasts
Figs and Melon with Prosciutto
Fried Sage Leaves
Garlic Bruschetta
Goat Cheese with Herbs
Goat Cheese, Valle d'Aosta Style
Gorgonzola Biscuits
Gorgonzola-Stuffed Endive
Grilled Cheese and Prosciutto Skewers
Grilled Mozzarella
Lemon Meatballs
Little Orange Rice Balls
Marinated Mushrooms
Marinated Olives
Melted Cheese, Silversmith's Style
Montasio Cheese Crisps
Mozzarella in a Carriage
Mushroom Pâté of the Two Sicilies
Mushrooms Stuffed with Mozzarella and Prosciutto
Olive Oil Dip
Parmesan Custards
Peppers Piedmontese
Piedmontese Hot Bath
Poor Man’s Caviar
Provolone in Pizza Sauce
Roasted Figs in Prosciutto
Roasted Olives
Roasted Pepper Rolls
Roasted Radicchio with Mozzarella and Anchovies
Roman Skewered Mozzarella Sandwiches
Salt Cod Puree
Scallops al Gratin
Seafood Salad
Sicilian Chickpea Flour Fritters
Spicy Olives in the Pan
Stuffed Eggs
Sun-Dried Tomato Spread
Sweet-and-Sour Eggplant
Telephone-Wire Rice Balls
Tomato Bruchetta
Tomato and Avocado Bruschetta
Tuna Spread
Tuna-Stuffed Eggs
Tuna-Stuffed Peppers
Veal-Stuffed Mushrooms
Walnut Cheese Wafers
Warm Ricotta in Fresh Tomato Sauce
Zucchini Fritters
Zucchini and Cheese Toasts