Teresa's Recipes
Brandade de Morue
Brandade de Morue is a sumptuous and creamy French dish that hails from the coastal regions, where the salty sea air mingles with the aromas of fresh cod. This delightful blend of salted cod and fluffy potatoes, enriched with garlic and olive oil, creates a luxurious spread that's perfect for slathering on crusty bread. Originating from the southern regions of France, particularly Provence, this dish showcases the rustic yet refined nature of French cuisine, making it an ideal appetizer or side dish for any gathering.
Ingredients
- 1 pound Salted cod
- 2 large, peeled and diced Potatoes
- 1/2 cup Olive oil
- 1/2 cup Milk
- 4 cloves, minced Garlic
- 2 tablespoons Lemon juice
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 22g
- Carbs: 30g
- Protein: 25g
- Sodium: 900mg
- Sugar: 1g
Instructions
- Soak the salted cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
- In a large pot, bring water to a boil and add the soaked cod. Cook for 10 minutes, then drain and let cool.
- Remove the skin and bones from the cod, then flake the flesh into small pieces.
- In a separate pot, boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the flaked cod to the skillet and cook for 5 minutes, stirring occasionally to combine with the garlic.
- Add the boiled potatoes to the skillet and mash them together with the cod using a potato masher or fork until smooth.
- Pour in the milk and lemon juice, and continue to mash until creamy and well combined. Adjust the texture with more milk if needed.
- Season with salt and pepper to taste, mixing well.
- Transfer the brandade de morue to a serving dish and sprinkle generously with chopped parsley.
- Serve warm with crusty bread or crackers for dipping.
Tips
- For a richer flavor, you can add a tablespoon of Dijon mustard to the mixture before serving.
- If you prefer a spicier kick, consider adding a pinch of red pepper flakes when sautéing the garlic.
- Brandade can also be baked in a casserole dish with a sprinkle of breadcrumbs on top for a crispy finish.