Brandade de Morue

Dinner

This creamy, garlicky mash of tender cod and potatoes richly blended with golden olive oil speaks straight to the heart of southern France. It’s rustic yet refined, comforting yet sophisticated and above all a celebration of the Mediterranean lifestyle in every spoonful.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

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Ingredients  

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• 500 gr cod
• 260 gr floury potatoes
• 2 cloves garlic
• 1 bay leaf
• 1 onion
• 120 ml olive oil extra virgin
• 120 ml whole milk plus extra for a creamier finish
• 1 squeeze lemon juice
• 1 handful flat-leaf parsley to garnish
• salt and black pepper

Equipment

• 1 dutch oven
• 1 large saucepan 3 liter capacity
• 1 potato masher
• 1 sieve fine, for checking bones
• 1 spatula
• 1 fork

Instructions

1. 1. Poach the Cod

   Lay the cod fillet in a saucepan with the bay leaf and onion halves, cover with cold water, and add a generous pinch of sea salt. Bring to a bare simmer, do not let it boil! and poach gently for 10 minutes. Take the pan off the heat and let the cod cool in its liquid for 5–10 minutes to keep things tender. Lift it out, drain, and flake thoroughly.
2. 2. Prep the Potato

   Mash the warm potato well. Stir in the crushed garlic while the potato is still warm so it mellows.
3. 3. Combine and Beat

   Combine the flaked cod and mashed potato in a saucepan over very low heat. Drizzle in half the warm olive oil and half the milk, then stir vigorously. Gradually add the rest of the oil and milk, tasting for seasoning as you go. Adjust with salt, white pepper, and a squeeze of lemon to bring the mousse to life.

   The texture should be creamy but still retain a bit of flake, it’s a rustic dish, not baby food.
4. 4. Grill, Serve and Garnish

   Spoon the brandade into a suitable ovenproof dish, then place it under a hot grill for 3–5 minutes until the top is golden, bubbling, and deliciously crisp. This final step is crucial, it adds a beautiful texture contrast and that classic gratin finish. Scatter with chopped parsley and serve immediately.

Notes

The traditional brandade recipe calls for salted cod, which can be tricky to find in the UK. To mimic the authentic flavour and texture, we poach fresh cod gently with aromatics and a pinch of salt. This method replicates the subtle residual salinity and tender creaminess of salt cod, keeping the dish true to its southern French roots!

About this recipe

Brandade de Morue is a truly emblematic dish of Provence and the Languedoc region where the sea and land meet. Hence why it is best paired with a Langudoc-Rousillon white wine to keep this recipe really traditional. The dish’s origins trace back several centuries, born from necessity and ingenuity, salted cod was a crucial preserved protein for coastal communities before refrigeration. This simple yet ingenious combination of salt cod, potatoes, olive oil, and garlic turned humble pantry staples into a luxurious, comforting spread.

Salt cod itself carries a fascinating history as a traded commodity. Once caught in the cold Atlantic waters, it was preserved through salting and drying to survive long sea voyages, eventually reaching Mediterranean markets where French cooks transformed it into brandade. The very act of “brandar,” from the Provençal verb meaning “to stir” or “to agitate,” explains the essence of the dish: a labor of love, vigorously whipped into creamy perfection!

Beyond its rustic roots, brandade became a symbol of shared tradition. In Provence, it’s a dish to celebrate family gatherings and local festivities, embodying the warmth of the region’s convivial spirit. The rich olive oils, fresh garlic, and lemon brighten the palate while celebrating Mediterranean simplicity at its best.

Perfect for chilly evenings or anytime you want to savour a little Provençal sunshine, Brandade de Morue is a dish that feels like a big, garlicky hug from southern France, simple, soulful, and utterly delicious.