Those salt cod recipes: or how Europe cooks our fish

Here's the Italian way to make salt cod. It's a perfect appetizer or hors d'oeuvre for Thanksgiving.  The French version is more a souffle of salt cod and potatoes, a recipe I'll share in another post.

Salt Cod spread on Crostini

1 1/2 lbs salt cod soaked in cold water at least overnigh
2-3 garlic cloves, peeled
1/2 cup olive oil
salt and finely ground pepper to taste
pinch of nutmeg (optional)

1. Put salt cod and garlic in a large saucepan and cover with cold water. Bring to a boil and simmer 15 minutes or until fish is tender. 
2. Drain but keep some of that cooking water. Remove garlic, fish skin and bones.
3. Break the fish into pieces and put in a sturdy bowl. While it's still hot, get a whisk and begin to whip to it into a cream. As you get going, start to add the olive oil in a thin, slow trickle. (If you have a helper, great; if not just stop a sec and drizzle a little in every 30 seconds or so.) Keep whipping energetically until you get a mousse consistency. There may still be a large bit or two but no worries. with some larger pieces here and there. This is easiest done with two people. If the fish stays a little too dry after all the olive oil is in, drizzle in a bit of that cooking water until the mousse is creamy.
4. Season to taste with salt (be careful here) and pepper and serve on slices of baguette or crostini. You can garnish a plate of these with chopped fresh parsley or a quick shake of crushed red pepper seeds.