Cream of Cauliflower Soup with Salt Cod

Method10 steps

1. 1

   Step 1: Start two days before cooking. Put the salt cod (500 g) in fresh cold water, cover and refrigerate for forty-eight hours, replacing the water two or three times each day. After soaking, drain and discard the desalting water.

   Cold salt-cod desalting: change water 2–3 times daily · 2880 minUses 500 g salt cod, before the 48-hour desalting soak · Fresh cold water for soaking the salt cod and replacing two or three times daily

2. 2

   Step 2: Wash the medium cauliflower (1) and cut it into large pieces, trimming away tough stem and leaves. Boil the prepared pieces in water with a little salt for ten minutes, then lift out and drain. Keep the boiled cauliflower ready and discard its cooking water.

   Boil cauliflower before the milk simmer · 10 minUses 1 cauliflower · Water for boiling the cauliflower, as needed · A little salt for the cauliflower boiling water

3. 3

   Step 3: Remove the skin and all bones from the drained desalted cod, checking carefully by hand. Cut the boneless fish into pieces and hold ready for the saucepan.

   Uses All cod after its refrigerated soak

   
4. 4

   Step 4: Peel and thinly slice the shallot (1). Put all the boiled cauliflower and prepared shallot in a saucepan with enough of the cooking olive oil to coat them generously.

   Uses All prepared cooked cauliflower · 1 shallot · Extra virgin olive oil for the cauliflower and shallot saucepan, as needed

5. 5

   Step 5: Cook the cauliflower and shallot in their oil for a few minutes, stirring gently, then add all the prepared desalted cod pieces.

   Uses The complete vegetable saucepan · All prepared raw cod pieces

   
6. 6

   Step 6: Pour all one litre milk over the cauliflower, shallot and cod in a pan that lets it cover the ingredients. Bring gently to a simmer and cook for about thirty minutes, until the cauliflower is very tender and the cod flakes and reaches at least 63°C / 145°F.

   Simmer cauliflower and cod gently in milk · 30 minUses The complete assembled saucepan · 1 litre milk for the simmer

7. 7

   Step 7: Turn off the heat. Carefully lift the fully cooked cod pieces onto a plate, leaving the tender cauliflower, shallot and milk in the saucepan. Keep the cod warm for serving.

   Uses All cooked saucepan contents, separated for blending

8. 8

   Step 8: Use an immersion blender to blend the cooked cauliflower, shallot and retained milk until smooth. Keep the reserved cooked cod pieces separate.

   Uses All vegetables and milk left after the cod is removed

   
9. 9

   Step 9: Stir all three tablespoons grated Parmigiano Reggiano into the smooth cauliflower cream until evenly combined.

   Uses All smooth cauliflower cream · 3 tbsp grated Parmigiano Reggiano

10. 10

    Step 10: Wash and chop the parsley. Divide the finished cauliflower cream between four plates or shallow bowls, arrange the reserved cooked cod pieces on top and finish with a little black pepper, chopped parsley and a drizzle of the separate finishing olive oil. Serve hot.

    Uses All finished cauliflower cream · All reserved cooked cod pieces, kept warm · A little fresh parsley, chopped in step 10 · A little ground black pepper to finish · A little extra virgin olive oil drizzled over each serving