Ingredients

• 1 tin of roasted codfish
• Juice of 1 lemo
• n
• 1 clove of garlic
• 4 tablespoons of whole milk
• 1 tablespoon of extra virgin olive oil (you can use the
• olive oil from the codfish tin, if you want a stronger
• flavour)
• Pepper to taste
• Some slices of tin loaf to serve on the side

Preparation

1. 1

   Blend the drained codfish, garlic, lemon juice, milk, olive oil, and a pinch of salt until you get a thick, homogeneous crème. Transfer to a non-stick pan and warm over a low heat for a few minutes until it thickens a little more.

2. 2

   Cut the bread slices in half and toast in a frying pan for a few minutes. Serve the brandade over the warm toasted bread with the black olives and Pastis. Decorate the toasted slices with fresh herbs to taste (thyme, sage, basil…).