French
Brandade de Morue
Luxuriously creamy Provençal salt cod dip whipped with olive oil and garlic - France's answer to the chip dip.
dipMediumFrench
Prep30 minCook20 minTotal50 minServes10Temphot
✓ gluten-free✓ dairy-free
⚠ Contains: 🐟 Fish
Recipe
Ingredients
- 1 lbsalt cod(soaked 24-48 hours, water changed 3-4 times)
- 3/4 cupolive oil(warmed)
- 4 clovesgarlic(minced)
- 1/4 cupheavy cream(warmed, optional)
- 1 tspfresh thyme(minced)
- 1 tbsplemon juice
- 1/4 tspwhite pepper
- 2 tbspfresh parsley(chopped)
- 1 baguettecrusty bread(sliced and toasted)
Make Ahead
Keeps refrigerated up to 3 days. Reheat gently with a splash of olive oil.
Instructions
- 1Place desalted cod in a pot, cover with cold water, bring to a gentle simmer
- 2Poach cod 10-12 minutes until it flakes easily, drain and let cool slightly
- 3Remove any skin and bones, flake fish into a large bowl
- 4Using a wooden spoon or stand mixer, beat cod while gradually adding warm olive oil in a thin stream
- 5Add garlic and continue beating until mixture is fluffy and emulsified
- 6Beat in cream if using, then thyme, lemon juice, and white pepper
- 7Taste - should not need salt due to residual salt in cod
- 8Transfer to gratin dish, broil until golden spots appear
- 9Garnish with parsley, serve warm with toasted baguette
Notes
Pro Tips
Properly desalting the cod is crucial - soak for 24-48 hours, changing water several times. The final texture should be fluffy, not gluey.
History & Origin
Brandade originated in Nîmes in the Languedoc region, where salt cod was an essential preserved protein. The dish spread throughout Provence and remains a celebrated bistro classic.
Pairs Well With
white-winepastisrosé
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