Creamy Baccala

Soak the baccala in water for 2 days to remove the salt. Drain well.

Cut the baccala into small pieces. Place in a saucepan over medium heat with 1 clove of the garlic, bay leaf, and enough water to cover the fish by 1 inch. Bring the water to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes or until the fish flakes easily. Skim off any foam that accumulates. Drain the cod, reserving 1 cup of the cooking liquid. Discard the garlic clove and bay leaf.

Place the baccala in a mixing bowl. Mince or smash the remaining garlic and add to the bowl. Beat on medium speed with an electric mixer. With the mixer running, slowly add the olive oil.

Increase the mixer speed to high and beat the fish until very light. Reduce the speed to medium and with the mixer running, slowly add the half-and-half. Turn the speed to high again and beat until the fish is the consistency of mashed potatoes. Some of the reserved cooking liquid can be used to thin the mixture if desired.

Season to taste with salt and pepper. Serve over crostini or grilled polenta. The baccala can be stored in the refrigerator in a covered container for up to 4 days before serving.