Entree: France – Provence – Brandade de Morue (Creamy emulsion of salt cod and olive oil often served warm with potatoes or toasted bread)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 1 lb (454 g) salt cod (desalted; see instructions)
- 8 oz (225 g) waxy potatoes, peeled and cut into chunks
- 3/4 cup (180 ml) extra-virgin olive oil, plus extra for finishing
- 1/2 cup (120 ml) whole milk
- 3 cloves garlic, crushed
- 2 tbsp (30 ml) heavy cream (optional for extra silkiness)
- 1 bay leaf
- 1/4 tsp (1 g) freshly grated nutmeg
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- Lemon wedges for serving
- Toasted baguette slices for serving

Instructions

1. To desalinate the salt cod, place the cod in a bowl and cover with cold water. Refrigerate and change the water every 6–8 hours for 24–36 hours until the flesh tastes moderately salted. Drain and pat dry.
2. Place the desalted cod in a saucepan with bay leaf and just enough water to cover. Bring to a gentle simmer and poach for 8–10 minutes until the flesh flakes easily. Remove cod, discard bay leaf, and reserve 1/4 cup (60 ml) poaching liquid.
3. While cod poaches, boil the potato chunks in salted water until tender, about 12–15 minutes. Drain and return to the pot to steam-dry briefly; mash until smooth.
4. Flake the warm cod, removing any skin or bones, and place in a wide bowl or the bowl of a food processor. Add crushed garlic and a splash of the reserved poaching liquid.
5. Slowly drizzle in olive oil while gently breaking down the cod with a fork or processing briefly to start an emulsion. Alternate with warm milk and, if using, cream, until the mixture is smooth and creamy. Stir in mashed potatoes if you prefer a potato brandade, or keep it cod-and-oil based for a lighter emulsion.
6. Season with nutmeg and freshly ground black pepper to taste. Warm gently if needed—do not overheat or the emulsion can break.
7. Stir in chopped parsley and a small drizzle of olive oil. Adjust seasoning with a squeeze of lemon.
8. Serve warm on toasted baguette slices or with steamed vegetables. Leftovers keep refrigerated up to 3 days.