Soak salt cod in cool water, changing the water at least once a day, for two days to remove excess salt.

Drain the soaked salt cod and cut it into 1/2-inch cubes.

Heat olive oil in a 12- to 14-inch saute/fry pan until it just begins to smoke.

Add diced Spanish onion and thinly sliced garlic cloves to the pan.

Cook the onion and garlic until softened but not colored, about 3 to 4 minutes.

Add the cubed salt cod, boiled and cubed Russet potatoes, and flour to the pan.

Cook for 3 to 4 minutes, until the ingredients are warmed through.

Pour in lowfat milk and heavy cream.

Bring the mixture to a boil, stirring to gently break down the fish.

Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.

Pour the brandade into a shallow serving bowl.

Sprinkle the top with freshly-grated Parmesan cheese and minced chives.

Serve hot with toasted crusty French bread slices.