Whipped codfish

Steps

1. Make sure the stockfish/salt cod is already soaked, desalted, and free of skin and bones. If not, soak it for 48 hours in cold water, changing the water every 12 hours, then peel off the skin and pull out every bone with tweezers.
2. Rinse the stockfish, weigh it, cut it into pieces, and place it in a small pot.
3. Bring the pot to a boil and keep it boiling for 10 minutes.
4. Transfer to a dish and let it cool for 10 minutes. Meanwhile, combine both oils together.
5. Move the still-warm (not hot) stockfish to a mixer bowl fitted with the whisk attachment.
6. Start whisking on low speed, streaming in the oil slowly and letting each addition fully absorb before adding more. Continue on medium-high speed until done, pausing occasionally.
7. Whisk until creamy, compact, spoonable, smooth, and melt-in-the-mouth. Taste and adjust salt if needed.

Notes

• Serve on hot crostini, toasted polenta slices, or salted crackers.
• Keeps for 1 week refrigerated in sealed containers.