Brandade de Morue (Salt Cod and Potato Purée)

A creamy Provençal purée of salt cod, potato, garlic and olive oil, baked until golden and served with toasted bread.

TIME BREAKDOWN
Prep: 40 min
Cook: 45 min
Total: 1 hour 25 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 500g salt cod fillets (from delis, fishmongers, some larger supermarkets or online)
  • 500g floury potatoes such as Maris Piper, peeled and cubed
  • 4 cloves garlic, peeled
  • 1 bay leaf
  • 250ml whole milk
  • 150ml extra virgin olive oil, warmed
  • 100ml double cream, warmed
  • Juice of 1/2 lemon
  • Pinch of freshly grated nutmeg
  • Black pepper to taste
  • Toasted baguette slices and a green salad, to serve

Method

  1. Soak the salt cod in plenty of cold water in the fridge for 24 to 36 hours, changing the water 3 to 4 times, until the fish is only mildly salty. Drain.

  2. Put the cod in a pan with the milk, garlic, bay leaf and 250ml water. Bring to a gentle simmer and poach for 10 minutes until the fish flakes easily. Lift out and flake, discarding any skin and bones. Keep the garlic and milk.

  3. Boil the potatoes in unsalted water for 15 minutes until tender, then drain well and let the steam escape for 2 minutes.

  4. Heat the oven to 200°C (180°C fan). Mash the potatoes with the poached garlic, then beat in the flaked cod.

  5. Gradually beat in the warm olive oil and cream, alternating with a little of the warm poaching milk, until the purée is creamy and fluffy. Add the lemon juice, nutmeg and pepper. Taste before adding salt, as the cod is already salty.

  6. Spoon into a buttered 1.5 litre gratin dish and bake for 20 to 25 minutes until golden on top. Serve with toasted baguette and a green salad.