Brandade de morue – creamy cod and potato spread Recipe
Brandade is a Provençal spread made from fish and potatoes, which the French eat with toast or as a warm dish with salad. Traditionally it’s made with salted cod, but at home fresh or frozen fillet works perfectly. The flavor is reminiscent of a mix between mashed potatoes and a fish spread for bread, fragrant with garlic and olive oil.
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
- cod skinless, boneless fillet, fresh or frozen - 400 g
- potatoes starchy, for mash - 400 g
- milk for cooking the fish - 250 ml
- water for cooking the fish with the milk - 250 ml
- garlic - 3 clove
- olive oil good quality - 4 tablespoon
- cream optional, for extra creaminess - 50 ml
- bay leaf - 1 piece
- thyme dried leaves or a small sprig of fresh - 0.5 teaspoon
- salt to taste (careful, the fish may be salty)
- pepper white or black, to taste
- parsley chopped, for sprinkling - 2 tablespoon
- bread baguette or other light bread for toast, optional - 8 slice
Main Ingredient:
cod
Preparation
- Peel the potatoes, cut into smaller pieces and cook in salted water until tender, about 15–20 minutes from boiling. Drain and set aside.
- If using frozen cod, defrost it beforehand and pat dry with paper towels.
- Pour the milk and water into a pot, add the bay leaf and thyme. Add the cod fillet, bring to a gentle simmer, then cook over low heat for 8–10 minutes, until the fish is white and flakes easily.
- Remove the cod with a slotted spoon onto a plate, discard the bay leaf. Do not pour out the cooking liquid – you will use it to adjust the consistency.
- Peel the garlic. Finely chop two cloves, leave one whole if you want to rub it on the toast.
- Mash the cooked potatoes with a masher into a smooth purée.
- Add the cooked cod to the potatoes, flaking it into small pieces with a fork. Add the chopped garlic.
- Pour in 3 tablespoons of olive oil and, if using, the cream. Stir vigorously with a spoon or whisk until you get a thick, creamy spread. If the mixture is too thick, add a little warm cooking liquid from the fish at a time until you reach the consistency of thick mashed potatoes.
- Season the spread with pepper and salt carefully, tasting after each addition – the fish may already be salty.
- Sprinkle the brandade with chopped parsley and drizzle with the remaining 1 tablespoon of olive oil.
- If you want to serve it with toast, lightly brown the bread slices in a dry pan or in the oven, then rub them with the cut garlic clove.
Storage
In fridge:
2 days
Freezing:
Yes
Brandade przechowuj w szczelnym pojemniku w lodówce. Podgrzewaj delikatnie w garnku na małym ogniu, dodając odrobinę mleka lub wody, żeby przywrócić kremową konsystencję. Można zamrozić do 1 miesiąca.
Recipe submitted by
Marek, Site owner
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Updated:
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