Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
97 K 4.1/5 (13 reviews)
1 hour 35 min.
Easy
4 people
7 IngredientsLast modified on: March 2nd 2014
14.1 oz salt-cod
10.6 oz 
2.5 oz 
2.8 oz 
Times for this recipe
Preparation: 55 min.
Cooking: 40 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
The day before, desalt 14.1 oz salt-cod by soaking in several changes of cold water.
On the day, cook the cod by placing in cold water and bringing this up to a gentle simmer. A good way to be sure it is properly cooked is to measure the temperature in the centre. As soon as the fish reaches 140°F (60°C), it is cooked.
Set aside.
On the day, cook the cod by placing in cold water and bringing this up to a gentle simmer. A good way to be sure it is properly cooked is to measure the temperature in the centre. As soon as the fish reaches 140°F (60°C), it is cooked.
Set aside.
Stage 2 - 25 min.
Put the potatoes straight into the cooking water from the cod and boil until soft.
Set aside.
Set aside.
Stage 4 - 2 min.
Pour 2 tablespoons olive oil into a frying pan on medium heat. When hot, add the shallot, salt and pepper. Cook for 1 or 2 minutes without colouring.
Stage 5 - 10 min.
Break the cod into flakes, discarding the skin and bones.
Peel the potatoes and chop into small pieces.
Peel the potatoes and chop into small pieces.
Stage 6 - 2 min.
Put the cod and shallots into a food-processor bowl.
Stage 7 - 5 min.
Add the potatoes and blend (using the blender blade) while adding the olive oil in a thin stream, until the mixture becomes a thick purée.
Stage 8 - 3 min.
Add the parsley at the end.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 9 - 5 min.
Spread the brandade purée in a gratin dish. You can comb the top with a fork to make it more attractive.
Stage 10 - 25 min.
Bake for about 30 minutes until nicely browned.
Stage 11
Your brandade is ready. You can serve it with a mixed green salad or just corn salad and a good french dressing (vinaigrette).
Stage 12
Another way of cooking/serving: as pan-fried fish cakes.
Heat 1 tablespoon olive oil in a large frying pan on high heat. Arrange tart/dessert rings in the pan.
Heat 1 tablespoon olive oil in a large frying pan on high heat. Arrange tart/dessert rings in the pan.
Stage 13
Fill the rings with the brandade purée, pressing the mixture down gently.
Leave the bottom to brown before removing the rings...
Leave the bottom to brown before removing the rings...
Stage 14
...then turn the cakes over to brown on the other side.
Serve one fish cake per person, with salad (for example, like the earlier version).
Serve one fish cake per person, with salad (for example, like the earlier version).
Remarks
Translator's note: cod in French is "le cabillaud" when fresh, "la morue" when dried and salted.
If many people do not realise that it is one and the same fish, they all seem to have their own favourite tips for desalting their "morue": some suggest leaving the fish all day in the toilet cistern, which should be flushed at regular intervals...
If many people do not realise that it is one and the same fish, they all seem to have their own favourite tips for desalting their "morue": some suggest leaving the fish all day in the toilet cistern, which should be flushed at regular intervals...
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 70 RDI=7 % | 80 RDI=10 % | 1,310 RDI=70 % | 5,500 RDI: 70 % |
| Per 100 g | 9 RDI=4 % | 8 RDI=1 % | 9 RDI=1 % | 150 RDI=8 % | 650 RDI: 8 % |
| Per person | 20 RDI=8 % | 20 RDI=2 % | 20 RDI=3 % | 330 RDI=20 % | 1,380 RDI: 20 % |
How much will it cost?
- For 4 people : 5.15 €
- Per person : 1.30 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Salt-cod
Like these other recipes: Icelandic-style fish and vegetable pie, ... See them all 1
Potatoes
Like these other recipes: Baked potoatoes with herb butter or cream , Warm Leek and Potato Salad, Gratin of potatoes with morels and yellow wine, Pan-fried potatoes, Cervelas salad, ... See them all 83
Olive oil
Like these other recipes: Carrot-top pesto, Crispy smoked salmon and herb rolls, Sautéed chicken with leeks, Pasta with mustard-cream sauce, Spicy seafood plancha, ... See them all 531
Shallot
Like these other recipes: Celeriac in cream and mustard sauce, Mushroom Pancakes au Gratin, Panzanella, Green beans with tomato cream sauce, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... See them all 203
Other recipes you may also like
Rhubarb tart
This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.July 14th 2013102 K4.3 2 hours 10 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013289 K4.6 1 hour 45 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011539 K4.6 1 hour 35 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019491 K 23.8 35 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.July 7th 20111.06 M4.5 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.