Entree: French Southern Territories – Southern Culinary Region – Brandade de Morue (Creamy purée of salt-cured cod emulsified with olive oil and milk, typical of southern French cooking)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) salt cod, rinsed and soaked in cold water 24–48 hours, changing water several times
- 1 lb (454 g) potatoes, peeled and cut into chunks (Yukon Gold or waxy variety)
- 4 tbsp (60 ml) extra-virgin olive oil, plus extra for drizzling
- 1/2 cup (120 ml) whole milk
- 3 cloves garlic, crushed
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, finely chopped
- Freshly ground black pepper to taste
- Optional: 2 tbsp (30 ml) heavy cream for extra silkiness
- Toasted baguette slices or steamed vegetables for serving

Instructions

1. Drain the soaked salt cod and place in a saucepan. Cover with fresh cold water, bring to a gentle simmer, and poach for 8–10 minutes until the fish flakes easily. Remove cod, reserve 1/2 cup (120 ml) of the poaching liquid, and let the cod cool slightly.
2. In the same poaching liquid, add the potato chunks and simmer until very tender, about 12–15 minutes. Drain the potatoes.
3. Flake the cooled cod, removing any skin and bones, then combine the cod and potatoes in a large bowl or food processor.
4. In a small saucepan, warm the milk with the crushed garlic and lemon juice; do not boil. Strain the milk to remove the garlic if desired.
5. Using a fork or the food processor on low, begin to mash or pulse the cod and potatoes together. Slowly drizzle in the olive oil while continuing to mash to create an emulsion. Add warmed milk a little at a time (and reserved poaching liquid if needed) until the mixture is smooth and spreadable. Stir in cream if using.
6. Season with freshly ground black pepper and stir in chopped parsley. Taste and adjust lemon and oil for balance.
7. Serve warm or at room temperature with a drizzle of olive oil and toasted baguette slices or steamed vegetables.