Marseilles Whipped Cod and Potatoes

You can use either salt cod or fresh cod in this dish. If you use salt cod, you’ll need to soak overnight in 2 cups cold water, changing the water once or twice. You can also substitute half-and-half for the milk or cream if you would like to lighten it up.

Serves: 4Hands-on: 20 minutesTotal: 55 minutesDifficulty: Medium

Serves: 4


  • 4 medium potatoes (2 lbs.)
  • 2 Tbsp. extra-virgin olive oil
  • 1⁄2 cup light cream
  • 1 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 1 tsp. dried basil
  • 1 1⁄4 lbs. fresh cod
  • 1⁄4 cup chopped chives
  • 1⁄4 cup chopped parsley


  • Boil the potatoes in their skins until a knife slides into the flesh easily, about 20 minutes.
  • Using a long-handled fork, spear the boiled potatoes and peel them. Put the potatoes through a ricer and into a bowl. Whisk in the olive oil and the cream, then add salt, pepper, and basil and keep warm.
  • Steam the cod about 15 minutes, until very tender. Make sure there are no bones.
  • Place the cod in a food processor and process until smooth.
  • Fold the cod into the potatoes and mix in the chives and parsley. Blend with a fork until fluffy. Serve hot.