Brandade de Morue

Brandade de Morue is a classic French dish that brings together the rich flavors of salted cod, creamy potatoes, aromatic garlic, and olive oil. This dish is traditionally enjoyed as a spread that can be served as an appetizer or a light lunch. The luxurious texture of the dish is balanced by the saltiness of the cod and the creaminess of the potatoes, creating an enjoyable combination. It can be served on toast or with fresh vegetables for a delightful experience.

Ingredients

• 1 lb salted cod, soaked overnight and flaked
• 1 lb potatoes, peeled and diced
• 4 cloves garlic, minced
• 1 cup olive oil

Instructions

1. Cover the soaked salted cod with water in a large pot and bring to a simmer. Cook for 10 min, then drain and flake the cod.
2. In the same pot, add the diced potatoes and cover with water. Bring to a boil and cook until tender, about 15 min, then drain.
3. In a separate pan, heat 1 Tbsp olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 min.
4. Mash the drained potatoes and cooked garlic together until smooth. Gradually mix in the flaked cod, breaking it up as you go.
5. Continue to mash and mix while slowly drizzling in the remaining olive oil until well combined and smooth.
6. Adjust seasoning with salt and pepper as needed. Serve warm or at room temperature with crusty bread or raw vegetables.

Keywords: French Cuisine, Creamy Texture, Appetizer Serving, Cod, Potato

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