The Portuguese claim to have 365 ways of preparing dried salt cod (bacalhau) one for each day of the year
4 boneless cod fillets, 1½ inch thick
2 cups of low fat milk stirring in 1 teaspoon ground nutmeg
4 small white potatoes, peeled and quartered- boiled and soft
2 cups fresh garden peas, cooked and drained
1 small knob of good quality butter
1 tablespoon chopped fennel
1 handful of fresh mint
1 teaspoon rock salt
1 teaspoon grated fresh pepper
½ cup chicken stock
2 tablespoons dill, chopped
1. Soak the fish in a bowl with the milk and nutmeg for approximately 1 hour before you plan to make your meal. Preheat the oven to 170 degrees Celsius.
2. Remove the fish from the milk; pat dry with a paper towel. Lay fillets in a flat nonstick baking sheet and drizzle a bit of olive oil over them. Bake for approximately 20 minutes, cooked to your liking. Remove from oven and cool.
3. In a Blender- blend potato, peas, butter, fennel, mint, salt, pepper- slowly pour the stock, taste for preference of consistency. I sometimes add a touch of hot pepper for a kick. Lay the fish over the puree.