Brandade de Morue

Purée of salt cod

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This is an enormously popular dish in Provence, particularly in the winter months. You will find it in all the charcuteries looking like a giant mound of mashed potatoes, often decorated with black olives. It is the traditional dish served for the fasting supper on Christmas Eve. Salt cod needs to be soaked for at least 24 hours but the preparation is not difficult and the taste is quite addictive. I feel certain this could be a very popular dish in this country with its love for other type