Brandada (Cod purée)

Preparation

Lightly fry garlic in extra virgin olive oil and strain.
Blanch the cod and remove the skin and spines.
In the same water, boil the potato and remove it.
Put the cod and potato in an electric mixer and gradually pour in the extra virgin olive oil and hot milk.
Emulsify everything until tied together as if it were mayonnaise.

Variations:
It can be made without potato.
It can be made with sour cream instead of milk.