How to make
Boil the potatoes in salted water. Cool them, peel them and cut them into pieces.
Wash the fish and place it skin side down in boiling water, which cover it well and goes over it. Use fillets with skin, so that the meat does not fall apart and it is more soaked with water.
In a minute or two the fish will lose its transparency and turn white.
Remove it from the heat, drain it from the water and as soon as it cools, remove the skin.
Heat olive oil over low to medium heat and add the garlic cloves in it - unpeeled and lightly crushed.
In two minutes they will release their aroma and flavor the olive oil.
Put the boiled potatoes in a bowl, the cod, which has been crumbled with your fingers (it is tender and breaks down on its own with minimal rubbing with your fingers). Pour the milk, flavored olive oil (by removing the garlic), lemon juice, salt and black pepper.
Blend everything slowly and towards the end you can increase the speed. Pour more milk or olive oil, until the perfect consistency is obtained.
Serve the puree with warm bread, garnished with olives and anchovies. It goes very well with roasted peppers or dried pickled tomatoes.
The cod puree is ready.
