Fran Warde

Salt cod brandade

Brandade de morue

Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 10

Appears in
New Bistro
New Bistro

By Fran Warde

Published 2009

  • About

This pounded combination of salted fish, olive oil, garlic and cream is a speciality of Provence and the Languedoc. Each region has its own unique version; some say ‘no’ to garlic, others use a purée of potatoes and some add truffles! The word brandar means to stir and stirring is certainly needed for this recipe!

Ingredients

  • 500 g (1 lb 2 oz) salt cod (morue)
  • 200

Method

First soak the fish in cold water for 2 days, changing the water as frequently as possible or leave a slow running tap trickling into the bowl of soaking fish.

Place the fish in a pan with the milk and simmer for 20 minutes over a low heat. Carefully lift out the fish using a draining spoon and, when cool enough to handle, flake the fish, discarding the skin and any bones.

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