Salt Cod Brandade

Salt Cod Brandade

Creamy pounded salt cod and potatoes, bound with olive oil and garlic for a rustic French spread.

Make ahead Makes 8 servings Calories 310/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Dairy, Wheat

Brandade de morue is a Provençal classic made by soaking salt cod to remove excess salt, then poaching it and beating it with potatoes, garlic, and olive oil into a silky spread. Traditionally served warm with crusty bread or toasted baguette slices, it works well as a rustic appetizer or part of a shared spread.

Ingredients

  • 1 pound salt cod, bone-in or boneless
  • 1 pound russet potatoes, peeled and cut into chunks
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup whole milk, warmed
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1 baguette, sliced and toasted, for serving

Method

  1. Place the salt cod in a large bowl, cover with cold water, and refrigerate, changing the water 2 to 3 times, for 24 hours to remove excess salt.

  2. Drain the cod, place it in a saucepan with the bay leaf and thyme, and cover with fresh cold water. Bring to a gentle simmer over medium heat and cook until the fish flakes easily, about 10 minutes.

  3. Drain the cod, discard the bay leaf and thyme, and remove any skin and bones. Flake the flesh into small pieces and set aside.

  4. Place the potato chunks in a saucepan, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 20 minutes.

  5. Drain the potatoes well and return them to the warm saucepan to dry out slightly for a minute or two.

  6. In a small saucepan over low heat, warm the olive oil with the minced garlic until fragrant but not browned, about 2 minutes.

  7. Mash the potatoes in a large bowl until smooth, then add the flaked cod and mash together using a potato masher or wooden spoon.

  8. Beat in the warm garlic oil a little at a time, alternating with the warm milk, until the mixture is smooth, light, and creamy.

  9. Season with nutmeg and black pepper, tasting and adjusting as needed since the cod retains some natural salinity.

  10. Transfer the brandade to a serving dish, drizzle with a little extra olive oil, and garnish with chopped parsley.

  11. Serve warm with toasted baguette slices.

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    Salt Cod Brandade

    Brandade de morue is a Provençal classic made by soaking salt cod to remove excess salt, then poaching it and beating it with potatoes, garlic, and olive oil into a silky spread. Traditionally served warm with crusty bread or toasted baguette slices, it works well as a rustic appetizer or part of a shared spread.

    Make ahead 8 servings 310 cal

    Ingredients

    • 1 pound salt cod, bone-in or boneless
    • 1 pound russet potatoes, peeled and cut into chunks
    • 3/4 cup extra-virgin olive oil
    • 1/2 cup whole milk, warmed
    • 4 garlic cloves, minced
    • 1 bay leaf
    • 1 sprig fresh thyme
    • 1/4 teaspoon freshly grated nutmeg
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped, for garnish
    • 1 baguette, sliced and toasted, for serving

    Method

    1. 1

      Place the salt cod in a large bowl, cover with cold water, and refrigerate, changing the water 2 to 3 times, for 24 hours to remove excess salt.

    2. 2

      Drain the cod, place it in a saucepan with the bay leaf and thyme, and cover with fresh cold water. Bring to a gentle simmer over medium heat and cook until the fish flakes easily, about 10 minutes.

    3. 3

      Drain the cod, discard the bay leaf and thyme, and remove any skin and bones. Flake the flesh into small pieces and set aside.

    4. 4

      Place the potato chunks in a saucepan, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 20 minutes.

    5. 5

      Drain the potatoes well and return them to the warm saucepan to dry out slightly for a minute or two.

    6. 6

      In a small saucepan over low heat, warm the olive oil with the minced garlic until fragrant but not browned, about 2 minutes.

    7. 7

      Mash the potatoes in a large bowl until smooth, then add the flaked cod and mash together using a potato masher or wooden spoon.

    8. 8

      Beat in the warm garlic oil a little at a time, alternating with the warm milk, until the mixture is smooth, light, and creamy.

    9. 9

      Season with nutmeg and black pepper, tasting and adjusting as needed since the cod retains some natural salinity.

    10. 10

      Transfer the brandade to a serving dish, drizzle with a little extra olive oil, and garnish with chopped parsley.

    11. 11

      Serve warm with toasted baguette slices.