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dipMediumFrench

Brandade de Morue

Luxuriously creamy Provençal salt cod dip whipped with olive oil and garlic - France's answer to the chip dip.

⏱️ Prep: 30min🍳 Cook: 20min⏰ Total: 50min👥 Serves: 10🌡️ hot
✓ gluten-free✓ dairy-free
⚠️ Contains: 🐟 Fish

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

  1. Place desalted cod in a pot, cover with cold water, bring to a gentle simmer
  2. Poach cod 10-12 minutes until it flakes easily, drain and let cool slightly
  3. Remove any skin and bones, flake fish into a large bowl
  4. Using a wooden spoon or stand mixer, beat cod while gradually adding warm olive oil in a thin stream
  5. Add garlic and continue beating until mixture is fluffy and emulsified
  6. Beat in cream if using, then thyme, lemon juice, and white pepper
  7. Taste - should not need salt due to residual salt in cod
  8. Transfer to gratin dish, broil until golden spots appear
  9. Garnish with parsley, serve warm with toasted baguette

💡 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

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.

Also pairs well with:

white-winepastisrosé