Brandada

Directions

1. 1
   Rinse salt cod under cold water. Place in medium bowl. Cover salt cod with cold water and refrigerate 12 hours, changing water occasionally.
2. 2
   Drain salt cod. Place in medium saucepan. Cover salt cod with fresh cold
3. 3
   Water and add bay leaf. Bring just to boil. Cover, remove from heat and let stand 10 minutes. Drain salt cod. Remove any skin and bones.
4. 4
   Transfer cod to processor and flake finely.
5. 5
   Cook potatoes in boiling water until tender. Drain. Force through ricer into large bowl, or transfer to large bowl and mash with fork. Mix in cod.
6. 6
   Pour oil into heavy medium saucepan over medium-low heat. Add garlic and cook until beginning to brown, about 8 minutes. Discard garlic. Using large fork, gradually work oil into cod potato mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
7. 7
   Line platter with lettuce. Mound brandada in center of platter. Sprinkle
8. 8
   With parsley. Surround with tomatoes, olives and bread.