Ingredients
- 250g piece of skinless cod fillet
- 1tsp salt
- 150ml olive oil
- 1 clove of garlic, peeled and thinly sliced
- 1 small onion, peeled and thinly sliced
- 1 bay leaf, fresh if possible
- 250g potatoes, peeled and very thinly sliced (a mandolin is best if you have one)
- 300ml milk
- Salt and white pepper
- A squeeze of lemon
- 1 large bulb of fennel, trimmed and quartered
- A strip of orange peel
- 1 star anise
- 50ml water
- A few olives to garnish
1 Set the oven to 185 degrees.
2 Sprinkle the cod with the salt, cover with clingfilm and put it in the fridge for three hours, then rinse under cold water and cut into chunks.
3 Warm 50ml of olive oil and add the garlic, followed by the onions and bay leaf. Cover and cook without letting the cod colour, over a gentle heat until soft and translucent.
4 Add the potatoes and the milk, making sure the potatoes are just covered by the liquid, then cook with the lid on over a low heat until the potatoes are thoroughly cooked.
5 Add the cod and cook for five more minutes, until it starts to flake. The mixture needs to be sloppy but not too wet.
6 Remove the bay leaf, season and purée with a stick blender and a little of the remaining oil and the lemon juice.
7 Meanwhile, put the fennel into a small tray with the orange peel, star anise, the remaining oil and water, then season.
8 Cover and bake for 20-25 minutes until soft and sweet.
9 Spread the brandade on to plates, and top with the fennel , olives and a few fennel fronds and juices to garnish. This dish can be served warm or at room temperature.
