Cod Brandade

In a large mixing bowl or pot, place the cod, cover it with cold water, cover with plastic wrap and refrigerate for 48 hours, changing the water at least four times to desalinate

Wash the cod under running water and drain

In a large pot, bring 6 liters of water to a boil

Dunk the pieces of cod in the boiling water and cook for about 2 minutes

Drain the cod

Remove the skin and bones and reserve

In a medium-sized pan, melt the butter over low heat

Add the wheat flour and whisk vigorously with a wooden spoon until smooth, without letting it brown (about 4 minutes)

Add the milk, whisking constantly to prevent lumps

Season with salt and cook, stirring constantly, until the sauce thickens and is even (about 5 minutes). Reserve

In a large pan, melt the butter over medium heat

Add the reserved cod pieces

Brown the cod, stirring constantly, until it absorbs the butter (about 5 minutes)

Pulse the browned cod in a processor with the olive oil and reserved sauce, adding slowly to achieve a smooth consistency

Place the mixture back in the pan, add the cream, black pepper, and salt, and cook, stirring occasionally, until heated through (about 5 minutes)

Transfer to a bowl and reserve

Heat the oven to 180°C (medium)

Prepare the toast: split the pitas in half, butter the halves, and cut them into triangles

Arrange on a baking sheet

Bake in the preheated oven until lightly browned (about 5 minutes)

Remove from the oven

Dust with the parsley mixture

Place the bowl in the center of a platter and arrange the toast around it

Garnish with basil leaves and serve immediately

935 calories per serving