This recipe is one of our mother recipe and is a traditional Provencal recipe using the leftovers of salted cod . After the cod has been unsalted and washed, just boiled it, then add milk and stir until the milk has been all absorbed by the fish. Add pepper and olive oil, stir again.  This mixture, called “brandade” is delicious on toasted bread, with boiled potatoes, as a spread or to stuff veggies. It’s good eaten either warm or cold. Here is a preparation of stuffed cherry tomatoes, perfect for a buffet or finger food.