Classic French Brandade de Morue: A Step-by-Step Recipe

Ingredients

500 grams of dried salt cod
4 cups of milk
2 bay leaves
1 sprig of fresh thyme
4 cloves of garlic, minced
2 pounds of potatoes, peeled and cut into chunks
1 cup of olive oil
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of freshly grated nutmeg

Steps and instructions

Soak the salt cod in cold water for 24 hours, changing the water several times to remove the salt.
Drain the soaked cod and place it in a large pot. Add the milk, bay leaves, and thyme. Bring to a simmer over medium heat and cook until the fish is tender, about 20 minutes. Remove from heat and drain, reserving the milk. Discard the bay leaves and thyme.
While the fish is cooking, boil the potatoes in another pot until tender. Drain and set aside.
In a large bowl, use a fork to flake the cod into small pieces. Add the garlic, potatoes, olive oil, black pepper, and nutmeg. Mash everything together until well combined.
Add the reserved milk, a little at a time, until the mixture is creamy. You might not need all the milk.
Transfer the mixture to a baking dish. Preheat the oven to 350°F (175°C) and bake for about 30 minutes, or until the top is lightly golden. Serve hot.

Tools for making

Large pot - for cooking the salt cod with milk, bay leaves, and thyme.
Another pot - for boiling the potatoes.
Large bowl - for mashing the cod and potatoes together.
Fork - to flake the cod and mash the mixture.
Baking dish - for baking the brandade de morue in the oven.

Recipe variations

Use different herbs and spices to flavor the brandade, such as parsley, chives, or paprika.
Add a splash of lemon juice or zest for a citrusy twist.
Replace the potatoes with sweet potatoes for a unique flavor and color.
Substitute the salt cod with another type of fish, such as haddock or pollock.
Make a vegetarian version by using mashed chickpeas or white beans instead of fish.
Add grated cheese, such as Parmesan or Gruyere, to the brandade mixture for extra richness.
Create a crispy crust by topping the brandade with breadcrumbs mixed with melted butter or olive oil before baking.
Serve the brandade with a drizzle of herb-infused olive oil or a dollop of aioli on top.
For a gluten-free option, use gluten-free breadcrumbs or skip the crust altogether.
Experiment with different types of milk, such as almond milk or coconut milk, for a dairy-free variation.

Recipe overview

Brandade de Morue is a traditional French dish made from salt cod and potatoes. It's a comforting and hearty meal that's perfect for cold winter evenings. This dish involves a careful process of soaking and simmering the cod, and mashing it with garlic, potatoes, and olive oil to create a creamy, flavorful blend. Finished off with a stint in the oven for a lightly golden top, this dish is a delight to both prepare and eat. Expect a unique and satisfying meal that's steeped in tradition and full of rich, layered flavors.

Common questions

Can I use fresh cod instead of dried salt cod? No, the recipe specifically calls for dried salt cod as it adds a unique flavor and texture to the dish.
Can I skip the step of soaking the salt cod? No, soaking the salt cod is essential to remove excess salt and rehydrate the fish before cooking.
Can I use a different type of milk? While the recipe suggests using regular milk, you can substitute it with almond milk or soy milk if you prefer a dairy-free option.
Can I use a different type of oil? Olive oil is traditionally used in this recipe as it complements the flavors well. However, you can experiment with other oils like vegetable oil or canola oil if desired.
Can I make Brandade de Morue ahead of time? Yes, you can prepare the dish ahead of time and refrigerate it. Reheat it in the oven before serving to ensure the top gets crispy again.
What are some serving suggestions for Brandade de Morue? Brandade de Morue is often served with a side of crusty bread, toasted baguette slices, or crackers. It can also be accompanied by a fresh salad or steamed vegetables.

Serving dishes and utensils

Mixing bowl - A large bowl to combine the ingredients.
Pot - A pot to cook the salt cod in milk.
Colander - A colander to drain the soaked cod and boiled potatoes.
Fork - A fork to flake the cod and mash the ingredients together.
Baking dish - A baking dish to bake the brandade de morue in the oven.

Origin stories

Brandade de Morue is a beloved dish hailing from the southern region of France, particularly from the cities of Nîmes and Languedoc. This regional delight was born from the age-old practice of preserving fish in salt, a technique introduced by the Romans. The salt cod, once a staple in the diet of sailors and fishermen, found its way into the hearts and homes of the French populace. Ingeniously, they softened the salt-preserved cod by soaking it in milk, then married it with the humble potato, creating a dish that is both hearty and profoundly comforting. Over the years, the Brandade de Morue has become a symbol of French culinary ingenuity, transforming simple, everyday ingredients into something truly unique and satisfying. How delightful it is to discover that from such modest beginnings, a star was born in the culinary firmament! True to the French spirit, it's a testament to the magic that happens when simplicity meets creativity at the dinner table.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.