1 pound flaky white fish (haddock, line-caught swordfish, bluefish, scrod, or croaker are the most preferable)
Salt and pepper
Â½ pound waxy white potatoes, peeled and diced
8 cups milk
6 cloves garlic, smashed and chopped
2 fresh bay leaves
Â½ cup extra-virgin olive oil
1 cup chopped fresh parsley
Baguette, for serving
Season fish heavily with salt. Place on parchment lined trays and refrigerate overnight.
Place potatoes in pot of cold water (enough to cover by 1 inch). Bring to a boil, and then reduce to a simmer.
In a separate pot, combine milk, garlic, bay leaves and bring to a simmer.
Reduce heat to just below a simmer. Add fish to pot and cook until fish is cooked through.
Remove fish and let cool. Discard bay leaves. Reserve garlic and milk. Flake fish with fingers and set aside.
When potatoes are cooked, strain and discard water. Pass potatoes through a food mill or ricer into a mixing bowl. Using a spatula, fold in milk (just enough to loosen potatoes). Fold in the fish and olive oil. Mix together until fully incorporated. Adjust seasoning with salt and pepper. Fold in chopped parsley. Place mix into shallow baking dish and bake at 425ËšF for 12 minutes. Serve with bread.