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Brandade de Morue

Serves 4 to 6 Entree seafood, Fish

Brandade de Morue

Brandade de Morue is rooted in the everyday life of Languedoc, where its inviting aroma gathers family and friends around the table. This dish, cherished for its simplicity, has long been a staple in home kitchens, where the focus remains on creating hearty and satisfying meals without fuss.

The dish presents a creamy blend of salt cod and potatoes, enriched with olive oil and warm milk. The garlic adds a subtle pungency, while fine salt and white pepper bring balance. The texture is smooth, yet hearty, making each bite a comforting experience. It's a dish that speaks directly to the senses, embodying the generosity of home cooking.

Ingredients

  • 500 gsalt cod — soaked and desalted
  • 400 gfloury potatoes — boiled
  • 150 mlolive oil
  • 150 mlwarm milk
  • 2 clovesgarlic — mashed
  • to tastefine salt and white pepper

Method

  1. Begin by preparing the salt cod. Rinse the 500 g of salt cod under cold water to remove excess salt, then place it in a large bowl and cover with fresh water. Let it soak for 24 hours in the refrigerator, changing the water every 6 hours to ensure the salt is thoroughly removed. After soaking, drain the cod and pat it dry with paper towels to prevent it from becoming watery during cooking.
  2. Peel and dice the 400 g of floury potatoes into even chunks. Place them in a medium saucepan, cover with cold water, and add a pinch of fine salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes and set aside.
  3. In a large skillet, heat 150 ml of olive oil over medium heat. Add 2 cloves of garlic, finely chopped, and sauté until fragrant and lightly golden, about 1-2 minutes. This step builds the aromatic base, infusing the oil with garlic flavor. Be careful not to let the garlic brown too much, as it can become bitter.
  4. Add the prepared salt cod to the skillet with the garlic-infused oil. Cook gently over medium heat, turning occasionally, until the cod turns opaque and flakes easily with a fork, approximately 5-7 minutes. The fish should remain tender and not become tough.
  5. In a large mixing bowl, combine the cooked potatoes with the cod and garlic mixture. Gradually add 150 ml of warm milk, mashing the mixture with a potato masher or fork until smooth and well combined. The texture should be creamy, with no large lumps of potato or cod.
  6. Season the brandade with fine salt and white pepper to taste, adjusting the seasoning as needed. The mixture should be well-balanced, with the salt enhancing the natural flavors of the cod and potatoes.
  7. Transfer the brandade to a serving dish and smooth the top with a spatula. Drizzle with a little more olive oil for richness and serve immediately. The brandade should be warm and inviting, with a creamy texture that calls everyone to the table.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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