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Brandade de Morue Recipe

French · Appetizer · 45 min total

A creamy, salt cod and potato purée from Provence, perfect as a dip or spread on crusty bread.

Ingredients

• 1 lb salt cod, soaked overnight in cold water (changed 3 times)
• 1 lb Yukon Gold potatoes, peeled and cut into chunks
• 1 cup whole milk
• 1/2 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon freshly ground white pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Drain the soaked salt cod and place in a saucepan. Cover with fresh cold water and bring to a simmer. Cook for 10 minutes, then drain. Remove any skin and bones, and flake the fish into small pieces.
2. Place potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook until tender, about 15 minutes. Drain and mash until smooth.
3. In a small saucepan, heat the milk and olive oil together until warm. Add the minced garlic and white pepper.
4. In a large bowl, combine the flaked cod and mashed potatoes. Gradually add the warm milk-oil mixture, stirring vigorously with a wooden spoon until the mixture is creamy and well combined. Stir in the lemon juice.
5. Transfer the brandade to a serving dish, garnish with parsley, and serve warm with crusty bread or crackers.

Tips

• For a smoother texture, use a food processor to blend the cod and potatoes, but be careful not to over-process.
• Leftover brandade can be refrigerated for up to 3 days; reheat gently in a saucepan with a splash of milk.
• Brandade can also be spread on toast and broiled until golden for a delicious appetizer.

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