6 garlic cloves, peeled and bruised
½ lemon, juice only
½ bunch flatleaf parsley, leaves picked
ground Espelette pepper (Basque chilli pepper)
1 large baking potato
1 sprig thyme
2 bay leaves
salt and freshly ground black pepper
200ml/7fl oz olive oil
400ml/14fl oz olive oil
200ml/7fl oz extra virgin olive oil
pinch salt
100²µ/3½´Ç³ú salt
ground white pepper
1 litre/1¾ pints full-fat milk
200g/7oz dry salt-cod
350g/12oz small squid, cleaned, cut into pieces
1 baguette, thinly sliced, toasted, rubbed with garlic