Brandade de Morue
A classic Provençal purée made from salt cod, olive oil, and garlic, creating a rich and creamy emulsion. Traditionally served as a spread on crusty bread or baked until golden and bubbly.
🧂 Ingredients
- 500 g Salt cod (bacalhau)(High-quality salt cod is essential. Look for thick, white fillets.)
- 200 ml Extra virgin olive oil(A good quality, fruity olive oil will enhance the flavor.)
- 150 ml Whole milk(Whole milk contributes to the creamy texture.)
- 4 cloves Garlic(Peeled and roughly chopped.)
- 1 tbsp Fresh lemon juice(Adds brightness and cuts through the richness.)
- to taste Black pepper(Freshly ground, if desired.)
- for serving Crusty bread or baguette(Toasted or grilled slices are ideal.)
👨🍳 Instructions
- 1
Desalt the salt cod: Rinse the salt cod under cold running water. Place it in a large bowl and cover generously with cold water. Refrigerate for 24 to 48 hours, changing the water every 6-8 hours. The cod should become pliable and less salty. Taste a small piece to check for saltiness before proceeding.
⏱️ 24-48 hours - 2
Poach the cod: Drain the desalted cod and pat it dry. Place the cod in a saucepan and cover with the milk. Add the chopped garlic cloves. Bring the milk to a gentle simmer over medium-low heat (do not boil). Poach for about 15-20 minutes, or until the cod is opaque and flakes easily with a fork. Remove the cod from the milk, reserving the milk. Discard any skin and bones, and flake the cod meat into small pieces.
⏱️ 20 minutes - 3
Prepare the emulsion: In a food processor or using a mortar and pestle, begin to process the flaked cod until it forms a paste. While the processor is running (or while you are vigorously mixing), slowly drizzle in the olive oil in a thin, steady stream. The mixture should start to emulsify and become creamy. Gradually add the reserved warm milk (you may not need all of it) to achieve a smooth, spreadable consistency. The brandade should be thick but yielding.
⏱️ 15 minutes - 4
Finish and season: Stir in the fresh lemon juice and season with freshly ground black pepper to taste. Be cautious with salt, as the cod may still retain some. Taste and adjust seasoning as needed. The final texture should be smooth, creamy, and homogenous.
⏱️ 5 minutes - 5
Serve: Serve the brandade warm as a spread on toasted crusty bread or baguette slices. Alternatively, transfer the brandade to an oven-safe gratin dish, smooth the top, and bake at 180°C (350°F) until golden brown and bubbling. Garnish with a drizzle of olive oil or fresh parsley if desired.
⏱️ 10 minutes (for gratinéed)
💡 Pro Tips
- ✓For a smoother texture, you can pass the finished brandade through a fine-mesh sieve.
- ✓The key to a good brandade is the slow, steady addition of olive oil to create a stable emulsion.
- ✓If the mixture seems too thick, add a little more of the reserved warm milk or a splash of olive oil.
- ✓Brandade can be made ahead and gently reheated over low heat or in a double boiler.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Brandade Niçoise: Incorporate boiled potatoes (mashed) into the emulsion for a heartier dish.
- Gratinéed Brandade: Top with breadcrumbs and grated cheese before baking.
- Spicy Brandade: Add a pinch of red pepper flakes to the mixture.