Brandade, a specialty of Languedoc and Provence, inspired the following recipe. Also called brandade de morue ("ragout of cod"), it is classically a purée of salt cod, olive oil, and milk, often thickened with bread or potato.

Can be prepared in 45 minutes or less.

a 19-ounce can cannellini beans, rinsed and drained
a 1-pound piece smoked whitefish, skin and bones discarded and fish flaked (about 3 cups)
1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
3/4 cup milk
2 teaspoons fresh thyme leaves, minced

Accompaniment: Melba toasts or red bell pepper, cut into wide strips

In a food processor blend beans, fish, and garlic paste until smooth. With motor running add milk in a slow stream. Stir in thyme and salt to taste. Serve brandade with toasts or bell pepper strips.