Salt Cod Brandade (Brandade de Morue)
Brandade de morue Say it: brahn-DAHD duh moh-ROO
Brandade de morue is a beloved dish from the Languedoc region, particularly around Nîmes, where it has been prepared since the 18th century. It transforms salted cod into a silky, garlicky emulsion by slowly incorporating olive oil and milk, creating a creamy yet light texture with deep savory flavor. Traditionally served as a main course, it is often baked with a layer of mashed potato on top for added comfort, making it perfect for family gatherings or festive meals in southern France.
Salt Cod Brandade (Brandade de Morue)
Brandade de morue
Pronounced brahn-DAHD duh moh-ROO
- Serves
- 4
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the salt cod under cold running water to remove excess salt, then place it in a large bowl. Cover with cold water and soak in the refrigerator for 24 hours, changing the water 3–4 times.
Drain the cod, place it in a large saucepan with the bay leaf, and cover with fresh cold water. Bring to a gentle simmer over medium heat and cook for 8–10 minutes until the fish flakes easily. Drain and set aside to cool slightly. Discard the bay leaf.
Meanwhile, boil the potatoes in salted water until very tender, about 15 minutes. Drain well and mash them thoroughly until smooth. Set aside.
In a small saucepan, gently heat the milk with the garlic cloves until steaming but not boiling. Remove from heat, cover, and let the garlic infuse for 10 minutes.
Remove any skin and bones from the cod, then flake the flesh into a food processor. Add the infused garlic cloves and 2 tablespoons of the warm milk. Process until the mixture becomes a smooth paste.
With the processor running, very slowly drizzle in the olive oil in a thin stream, alternating with small additions of the remaining warm milk, until the brandade is light, creamy, and emulsified like a thick mayonnaise. Season with black pepper and a pinch of nutmeg if using.
Fold the mashed potatoes into the brandade until evenly combined. Taste and adjust seasoning; it should be well-seasoned but not overly salty.
Preheat the oven to 375°F (190°C). Transfer the mixture to a shallow baking dish, smooth the top, and sprinkle evenly with breadcrumbs. Drizzle with 2 tablespoons of olive oil.
Bake for 20–25 minutes until the top is golden brown and the edges are lightly crisp and bubbling. Let rest for 5 minutes before serving.
Regional variants
In Provence the dish is often left without potato and served simply with croutons and black olives. Modern versions may lighten it with a touch of cream or add herbs such as parsley, though these are not traditional in the Nîmes style.
Cook's notes
- For the most authentic silky texture, add the oil and milk extremely slowly while the processor runs; rushing this step can cause the emulsion to separate.
- If you prefer the traditional non-baked version, omit the potatoes and serve the warm brandade spooned onto toasted baguette slices with a drizzle of olive oil.
- Leftover brandade keeps well refrigerated for up to 2 days and can be gently reheated in a low oven.
Serve with
Crusty baguette, a simple green salad, and a crisp white wine from the Languedoc or Rhône Valley.
Make ahead and storage
The brandade can be prepared up to the baking stage 1 day ahead and refrigerated. Add the breadcrumb topping just before baking; reheat at 350°F (175°C) for 25–30 minutes.
