Baccala Mantecata

Brandade de Morue

Preparation info

  • 4–6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This dish is best made relatively close to serving. Ideally, it should be slightly warm.


  • 500 g desalinated Home-salted Cod
  • 500 ml milk
  • 1 bay leaf
  • 5 black peppercorns
  • 2 garlic cloves, peeled
  • very good olive oil
  • juice of 1 lemon
  • black pepper
  • 1 small bunch parsley coarsely chopped


    Put the cod in the milk with the bay leaf and peppercorns for about 10 minutes at a low simmer. Once it starts to bubble, take it off the heat and leave to cool in the milk.

    With your fingers pick the cod out of the milk and flake it into a food processor. As you do this remove the bones and skin. Reserve the milk, then strain and add 2 tbsp of it to the cod. Add the garlic and then purée for a few seconds. Then start pouring in the olive oil in a slow stream as the machine runs. You should get about 250 ml in to form a soft purée. Add the lemon juice, ground pepper to taste and the parsley, and whirl just enough to mix. Check the seasoning and serve.