1 lb bacalao 3 medium Yukon gold potatoes, diced small 2 cups milk 1/3 cup extra-virgin olive oil 1/4 cup sherry 3 cloves garlic 2 tbsp dried tarragon freshly ground pepper splash of hot sauce
1. Rinse the bacalao in running cold water for several minutes, then soak in fresh water in the refrigerator for at least eight hours (up to 24 hours) changing the water every few hours.
2. Rinse cod one more time, place into pot, cover with cold water, bring to a simmer together with one of the diced potatoes and cook on low for 10 to 12 minutes.
3. Drain, set aside until cool enough to handle, then break up the pieces, removing any tough membrane, skin, or bones. Place fish and cooked potato into a strong blender along with the milk, olive oil, sherry, and garlic and puree until very smooth.
4. Return to the pot, add the remaining two diced potatoes and tarragon and simmer for about 15 minutes until the potatoes are soft. Stir in some freshly ground pepper and hot sauce, sprinkle on some more tarragon, and serve.
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