Brandade de Morue Recipe
Brandade de morue is a beloved dish from the south of France: salt cod whipped with potatoes, garlic and good olive oil into a creamy, savoury mash, then baked until golden on top. It is comfort food with Mediterranean soul. Serve it with crusty bread and a green salad for a simple, satisfying meal.
- Prep time
- 25 mins
- Cook time
- 40 mins
- Total time
- 1 hr 5 mins
- Servings
- 4 servings
- Calories
- 520
Ingredients
- 500 g salt cod, soaked (see instructions)
- 500 g floury potatoes, peeled and cubed
- 4 garlic cloves, peeled
- 150 ml good olive oil
- 100 ml warm whole milk
- 1 bay leaf
- 1 tablespoon lemon juice
- 1 pinch of freshly grated nutmeg
- Salt and black pepper, to taste
- 2 tablespoons breadcrumbs, for topping
- Crusty bread, to serve
Instructions
- Soak the salt cod in cold water for 24 hours before cooking, changing the water 3 or 4 times. This step is essential: it removes the excess salt and rehydrates the fish.
- Drain the cod and place it in a pan with the bay leaf. Cover with fresh cold water, bring gently to a simmer, and poach for 10 minutes until the fish flakes easily. Drain, remove any skin and bones, and flake the flesh.
- Meanwhile, boil the potatoes with the garlic cloves in salted water until completely tender, about 20 minutes. Drain well and return to the warm pan.
- Mash the potatoes and garlic together, then beat in the flaked cod a little at a time, working it in with a wooden spoon or a sturdy fork.
- Warm the olive oil and milk together, then drizzle them into the mixture gradually, beating until the brandade is smooth, creamy and well combined. It should be soft but still hold its shape.
- Season with lemon juice, nutmeg and black pepper. Taste before adding any salt, since the cod may still be salty.
- Spread the brandade into a buttered baking dish, scatter breadcrumbs over the top, and drizzle with a little extra olive oil. Bake at 200°C (400°F) for 15 minutes until golden and bubbling at the edges.
- Rest for 5 minutes before serving with crusty bread and a crisp green salad.
Pro tips
- Buy thick, white salt cod fillets rather than thin offcuts; they flake into better texture.
- If the brandade feels stiff, add a splash more warm milk until it turns silky.
- A food processor works, but pulse only briefly — over-processing turns the mash gluey.
- Brandade is also delicious served cold or at room temperature as part of a mezze-style spread.
Frequently asked questions
Can I use fresh cod instead of salt cod?
You can, but the flavour will be milder and less characterful. If using fresh cod, poach it gently, season well, and add an extra pinch of salt to the mash.
How long does brandade keep?
It keeps in the fridge for up to 3 days in a covered container. Reheat it in the oven until piping hot, or enjoy it cold with bread.
Is brandade de morue gluten-free?
Yes, if you leave off the breadcrumb topping or use gluten-free crumbs. The cod, potato and olive oil base is naturally gluten-free.
What should I serve with brandade?
Crusty bread is traditional, plus a simple green salad with a sharp vinaigrette. It also pairs beautifully with roasted tomatoes or a plate of olives.
