Directions

1. 1. In a large bowl cover the dried cod with cold water and let soak 12 to 48 hours (depending on saltiness of cod), changing the water frequently.
2. 2. In a medium saucepan combine the fennel seeds, peppercorns, bay leaves, and water.
3. 3. Smash 2 of the garlic cloves and add. Bring to a boil, reduce the heat, and simmer 30 minutes.
4. 4. Strain the liquid into a saucepan through a fine sieve and set aside to cool.
5. 5. Remove the cod from its soaking water and place it in cooled broth. Bring to a boil, turn off the heat, and let stand for 15 minutes. Remove the cod and reserve.
6. 6. Cook the potatoes in the broth in a sauce pan over moderately high heat until they are soft about 20 minutes.
7. 7. Add the reserved cod and the potatoes to the work bowl of a food processor.
8. 8. Mince the remaining 2 garlic cloves and add.
9. 9. With the machine running, add the olive oil and warm milk in a stream.
10. 10. Process until the cod brandade has the consistency of mashed potatoes (try to accomplish this as quickly as possible). If the brandade seems too thick, add a little more warm milk or poaching liquid.
11. 11. Season the brandade with the lemon juice and white pepper.
12. 12. Serve immediately or let come to room temperature.