Brandade de Morue de Nîmes

Purée of Salt Cod

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Salt cod is found in many French regions, even those inland. The Basques like it with peppers, tomatoes, and plenty of garlic; the Bretons prefer it with beans, onions, and potatoes; in the Languedoc, cooks serve it with chickpeas as a Lenten dish; and during the same period in the Auvergne, it is cooked with walnut oil, garlic, parsley, and cream. But the most famous recipe by far, popular throughout southern France as well as in Paris bistros, is Brandade de Morue de Nîmes, a purée of sal