Brandade de Morue

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is in my top ten list of favourite things to eat. It uses salt cod, which is a little difficult to find, but if you have an enterprising local continental food store, then you might be in luck. I have made it using fresh cod, but the final flavour lacks the characteristic pungency that you get with the real thing. The dish is a speciality of Provence, Nimes in particular, where it is most often eaten at religious festivals, particularly Easter and Christmas Eve.

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