Entree: France – Languedoc-Roussillon – Brandade de Morue (A creamy emulsion of salt-cured cod and olive oil blended with potatoes to make a rich purée)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (450 g) salted cod, soaked in cold water 24–48 hours with water changes, drained and flaked
- 1 lb (450 g) waxy potatoes, peeled and cut into chunks
- 6 tbsp (90 ml) extra-virgin olive oil, plus extra for finishing
- 2 tbsp (30 ml) whole milk or light cream
- 2 tbsp (28 g) unsalted butter
- 3 cloves garlic, minced
- 2 tbsp (8 g) chopped flat-leaf parsley
- Zest and juice of 1 lemon
- Freshly ground black pepper to taste
- Salt, only if needed after tasting (the cod is salty)
- Toasted country bread or grilled baguette slices, for serving

Instructions

1. Rinse the soaked cod, place in a saucepan, cover with cold water and simmer gently 5–8 minutes until just opaque; drain, remove skin and bones, and flake into small pieces.
2. Meanwhile, boil the potatoes in salted water until very tender, about 15–20 minutes; drain and return to the pot.
3. In a small saucepan, warm 2 tbsp (30 ml) olive oil with the minced garlic over low heat for 1–2 minutes to soften, then remove from heat.
4. Mash the potatoes until smooth. Add the flaked cod, warm garlic oil, butter, and milk; begin beating or stirring vigorously to combine.
5. Slowly stream in the remaining 4 tbsp (60 ml) olive oil while beating to create a smooth emulsion. Adjust texture with more milk or olive oil if needed.
6. Stir in lemon zest, lemon juice, chopped parsley, and pepper; taste and add salt only if necessary.
7. Transfer to a serving dish, drizzle with a little extra-virgin olive oil, and serve warm with toasted bread or as a main with a simple salad.