Bacalhau à Braga with Roasted Garlic Purée

Method

1. Soak the salted cod in water for 24 hours, changing the water every 6 hours.
2. Preheat oven to 200°C (392°F). Toss potatoes and whole garlic cloves with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and golden.
3. While potatoes roast, prepare the garlic purée: In a small saucepan, melt butter, add peeled garlic, and sauté gently until fragrant.
4. Add milk to the saucepan and simmer until the garlic is very soft. Remove from heat and blend with a hand mixer until smooth.
5. Once potatoes are done, peel and mash them, then stir in the garlic purée until well combined.
6. Serve the cod on top of the potato-garlic mixture, garnished with boiled eggs and a drizzle of olive oil.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.