Bacalao (Salt Cod and Mashed Potatoes)

Recipe courtesy of chef John Bubula.


  • 4 Idaho russet potatoes, peeled and boiled until fork tender
  • 1/4 lb salt cod, soaked for 24 hours, drained and rough chopped. Change the water several times.
  • 3 tbs onion, diced
  • 2 tbs extra virgin olive oil
  • 2 tbs garlic, chopped
  • 1 qt whole milk
  • 1 cup heavy cream
  • 2 tbs black olives, pitted
  • 2 tsp whole grain mustard
  • 1 tsp white truffle oil
  • kosher salt and black pepper to taste
  • 24 1/2 inch slices, French baguette
  • Saute the onion in olive oil until soft.
  • Add the garlic, potato, cod and cook until warmed through.
  • Slowly add the milk and cream and be careful not to bring to a boil. The mixture should look like mashed potatoes.
  • Add the truffle oil, mustard and season with salt and pepper to taste.
  • Cool slightly, then add to a food processor and puree the mixture until smooth.
  • Serve hot or cold spread on the baguette pieces and garnished with sliced black olives.
Recipe courtesy of the Idaho Potato Council




20 min


20 min


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