Brandade de morue


by: Stacia

Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. In French it is sometimes called Brandade de Morue and in Spanish it can be called Brandada de bacalao (being 'morue' the French name for salt cod and bacalao the Spanish one).


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serves: 4-6

12 slices thin of French bread

2/3 cup (150 ml) olive oil

1 lb (450 g) Fresh Salted Cod (soaked)

3 cloves garlic (crushed)

3/4 cup (175 ml) heavy cream

Lemon juice and freshly ground black pepper, to taste

Black olives and chopped flat-leaf parsley, for garnish

Nutrition Facts
Brandade de morue

Servings Per Recipe: 4

Amount per Serving

Calories: 815

  • Total Fat: 47.6 g
  •     Saturated Fat: 10.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 203.3 mg
  • Sodium: 8139.2 mg
  • Total Carbs: 18.3 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 0.8 g
  • Protein: 75.4 g

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1.  Fry the slices of French bread in 2 tablespoons of the olive oil for 1 to 2 minutes on each side until golden brown. Drain briefly on paper towels, then keep warm in a low oven.

2.  To salt your own cod, pour a 1/2-inch (1-cm) layer of salt over the bottom of a shallow, plastic container. Put a thick piece of unskinned cod fillet on top and cover with another thick layer of salt. Cover and refrigerate overnight.

3.  The next day, lift the now rigid piece of cod out of the salt and rinse under cold water.

4.  Put the fish into a large bowl and cover with lots of fresh water. Let soak for 1 hour.

5.  Rinse off the excess salt, then let the cod soak in fresh cold water for 24-48 hours, depending on the thickness of the fillet, changing the water now and then. (Commercially produced salt cod will be almost completely dried out and needs much longer soaking).

6.  To make the brandade, drain the soaked cod and remove the skin and bones. Simmer gently in water for 5 minutes, then Iift out, drain well, and put into a food processor.

7.  Put the garlic, remaining olive oil, and cream into a small pan and bring to a boil. Add to the fish and blend together until just smooth. Season to taste with lemon juice and plenty of black pepper, but only add salt it necessary.

8.  Spoon the mixture into a warmed serving dish and arrange the fried bread slices around the outside of the dish. Garnish with the black olives and parsley and serve warm.

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