Provencal Fish Stock Purée

Ingredients

• 600 g stockfish
• 300 ml milk
• 125 ml olive oil
• 2 Garlic cloves
• 0.5 untreated lemon (juice and zest)
• pepper (ground)

Instructions

1. 1.

   Soak the stockfish for at least 12 hours in cold water, changing the water several times during this period. Drain, place in a pot, cover with milk, bring to a boil covered, then turn off the heat and let the fish steep for 8-10 minutes.

2. 2.

   Preheat the oven on grill mode.

3. 3.

   Remove the fish from the milk and set the milk aside. Remove the skin, flake the fish with a fork, then remove the bones. Purée the fish with about 250 ml of the fish‑milk, half the oil, peeled and finely chopped garlic, and lemon zest. Gradually add the remaining oil and more milk until the mixture reaches a consistency similar to fluffy potato purée. Season with lemon juice and pepper.

4. 4.

   Transfer to an ovenproof dish and briefly gratinate under the grill.