📝 About This Recipe
Hailing from the sun-drenched city of Nîmes in Occitanie, Brandade de Morue is a silky, soulful emulsion of salt cod, olive oil, and cream. This Mediterranean masterpiece transforms humble preserved fish into a cloud-like spread that is both intensely savory and elegantly smooth. Whether served as a warm appetizer with crusty crostini or a comforting main course, it captures the very essence of French coastal cooking.
🥗 Ingredients
The Star Ingredient
- 1 lb Salt Cod (Bacalao) (boneless, skinless, high-quality center cut)
The Poaching Liquid
- 2 cups Whole Milk
- 2 pieces Bay Leaves (fresh or dried)
- 4 pieces Garlic Cloves (smashed)
- 5 pieces Black Peppercorns (whole)
- 2 sprigs Thyme (fresh)
The Emulsion
- 10 oz Yukon Gold Potatoes (peeled and cubed into 1-inch pieces)
- 3/4 cup Extra Virgin Olive Oil (fruity, high-quality French or Spanish oil)
- 1/2 cup Heavy Cream (warmed slightly)
- 2 pieces Garlic Cloves (grated into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
For Serving
- 1 loaf Baguette (sliced and toasted with olive oil)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by desalinating the salt cod. Rinse the fish thoroughly under cold running water to remove surface salt. Place it in a large bowl, cover with cold water, and refrigerate for 24 hours, changing the water at least 4 times.
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2
Drain the cod and give it one final rinse. Cut the fish into large chunks, checking for any stray bones or bits of skin.
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3
In a medium saucepan, combine the potatoes with cold salted water. Bring to a boil and simmer for 15-20 minutes until very tender. Drain and set aside.
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4
In a separate wide saucepan, combine the milk, smashed garlic, bay leaves, peppercorns, and thyme. Bring to a very gentle simmer over medium-low heat.
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5
Add the salt cod chunks to the simmering milk. The liquid should just cover the fish. Poach gently for 8-10 minutes. The fish is ready when it flakes easily with a fork.
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6
Using a slotted spoon, transfer the cod to a clean plate. Discard the poaching liquid and aromatics. Flake the cod into small pieces, ensuring no bones remain.
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7
While the potatoes are still hot, pass them through a potato ricer or food mill into a large mixing bowl. This ensures a perfectly smooth texture.
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8
Add the flaked cod to the warm potatoes. Using a sturdy wooden spoon or a stand mixer with the paddle attachment on low, begin to mash and incorporate the fish into the potatoes.
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9
In two separate small pans, gently warm the olive oil and the heavy cream (do not boil). Keeping them warm helps the emulsion form more effectively.
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10
Slowly drizzle the warm olive oil into the cod mixture, a tablespoon at a time, beating vigorously between additions until the oil is fully absorbed.
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11
Once the oil is incorporated, repeat the process with the warm heavy cream until the mixture is light, fluffy, and creamy.
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12
Fold in the grated garlic paste, lemon juice, white pepper, and a pinch of nutmeg. Taste before adding salt; the cod usually retains enough saltiness on its own.
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13
For a classic finish, transfer the mixture to a shallow oven-proof dish. Place under a broiler for 3-5 minutes until the top develops beautiful golden-brown peaks.
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14
Garnish with fresh parsley and serve immediately while warm with toasted baguette slices.
💡 Chef's Tips
Always use a potato ricer rather than a blender; a blender will make the potatoes gummy and glue-like. If the brandade feels too thick, add a splash more of warm cream or a tablespoon of the poaching milk. Don't skip the 24-hour soak; even 'boneless' salt cod is incredibly salty and requires time to rehydrate and mellow. For a more rustic texture, you can hand-whisk the mixture, but a stand mixer provides the most 'cloud-like' results. If you have leftovers, form them into small cakes, dredge in breadcrumbs, and pan-fry for delicious Brandade Croquettes.
🍽️ Serving Suggestions
A crisp, chilled glass of Rosé from Provence or a mineral-heavy Chablis. A side of briny Niçoise olives and cornichons to cut through the richness. A simple green salad with a sharp Dijon vinaigrette. Rub the toasted baguette slices with a raw garlic clove for an extra layer of flavor. Serve as part of a 'Grand Aïoli' platter with steamed vegetables and hard-boiled eggs.