Instructions: The salted cod must be soaked in cold water which is changed at least daily for two days. Drain salt cod and cut into 1/2-inch cubes. In a 12- to 14-inch saute pan, heat oil until just smoking. Add onion and garlic and cook until softened but not colored, about 3 to 4 minutes. Add cod, potatoes and flour and cook 3 to 4 minutes, until warmed through. Add milk and cream and bring to boil, stirring to just barely break down fish. Lower heat and simmer 15 minutes. Pour into shallow bowl, sprinkle with grated cheese and chives and serve with croutons.

This recipe yields 4 servings as a light main course.

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