Brandade de Morue

Salt cod with cream and oil

banner

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

Of all Mediterranean dishes, this is the one that most brings the flavours and smells of that part of the world back to me. The ingredients are familiar yet strange, the odd and glorious mixture of olive oil and cream with the northern salt fish produces a savoury creaminess beyond compare. Nimes and Beziers both claim to be its original home the Nimois do not add garlic. Salt cod is available from fishmongers and West Indian or Italian specialist shops.