Provençal Potato and Salt Cod Spread

Brandade de Morue

Preparation info

  • Makes About


    Hors d’oeuvres
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

I serve brandade de morue as a dip at cocktail parties or as a first course. In either situation, I serve toasted thin slices of baguette.


  • 1 pound [450 g] center-cut fillet of salt cod, or a some what larger piece if skin and bones are still attached
  • pound


Soak the salt cod in cold water for 24 to 36 hours, changing the water and turning the cod over every 8 hours, until the cod no longer tastes salty when you nibble on a piece.

Cut the potatoes into about four pieces each, and put them in a pot with the garlic cloves and enough water to come about halfway up their sides. Cover the pot and simmer the potatoes until the potatoes and garlic