Brandade de Morue

Name: Brandade de Morue
Yield: 2 servings
Cuisine: French
Ingredients: 500g salt cod, soaked for 24–48 hours; 200ml good olive oil, warmed; 150ml milk, warmed; 2 garlic cloves, crushed; 1 floury potato, boiled (optional); Toasted bread or croutons

Brandade de morue/brahn-DAHD duh moh-ROO/

Also known as: Brandade de Nimes, Salt Cod Brandade, French Whipped Salt Cod

About this dish

Salt cod whipped with garlic, olive oil and warm milk into a creamy purée, served with toast or baked until golden.

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Ingredients

🐟500g salt cod, soaked for 24–48 hours

🫒200ml good olive oil, warmed

🥛150ml milk, warmed

🧄2 garlic cloves, crushed

🥔1 floury potato, boiled (optional)

🍞Toasted bread or croutons

Method

Serves 2

Poach the soaked cod gently for 8–10 minutes, then flake it, removing skin and bones.

Beat the cod with the garlic over a very low heat.

Add the oil and milk a little at a time, beating hard to make a smooth, creamy purée.

Fold in the mashed potato if using and season with pepper.

Serve warm with toast, or bake topped with breadcrumbs until golden.

✓ What Makes it Authentic

Brandade is a speciality of Nîmes and Provence, traditionally eaten on Fridays and at Christmas Eve.

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