🐟 Brandade de morue

Name: Brandade de morue
Total time: 45 min
Yield: 4
Cuisine: France · Nîmes, Languedoc
Ingredients: 400 g salt cod, soaked in cold water for 24–36 hours (change the water 3–4 times); 250 g floury potatoes, peeled; 2 garlic cloves, crushed; 100 ml olive oil, warmed; 80 ml cream, warmed; Black pepper, lemon juice, a few black olives

Origin: France · Nîmes, Languedoc

232kcal

per serving · 150 g

155kcal

per 100 g

15 gProtein10 g / 100 g

14 gFat9 g / 100 g

12 gCarbs8 g / 100 g

Brandade de morue is a creamy purée of salt cod beaten with olive oil, garlic and a little cream, with potato folded in for body. It has a soft, spreadable texture and a savoury, gently garlicky flavour. In Nîmes it is served warm as a starter, often with a drizzle of olive oil and a few olives.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein10 g protein per 100 g — 26% of the calories

Not vegetarianbecause of: salt cod

Not veganbecause of: salt cod, cream

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Fish ⚠ Milk

What it is made of

salt codpotatoolive oilgarliccream

Recipe

4 servings45 min

Ingredients

400 g salt cod, soaked in cold water for 24–36 hours (change the water 3–4 times)
250 g floury potatoes, peeled
2 garlic cloves, crushed
100 ml olive oil, warmed
80 ml cream, warmed
Black pepper, lemon juice, a few black olives

Method

Boil the potatoes until tender, drain and mash smoothly.
Poach the soaked cod in barely simmering water for 8 minutes, drain, and remove skin and bones.
In a pan over low heat, break up the cod with a wooden spoon, add the garlic, then beat in the warm oil and cream alternately in a thin stream until creamy.
Fold in the mashed potato and season with pepper and a squeeze of lemon.
Serve warm with a few olives.

How to make it lighter

A large spoonful as a starter is enough — it is rich because of the oil.
Use more potato and less oil for a lighter purée; each tablespoon of olive oil is about 120 kcal.
Scoop it with raw vegetables such as fennel, cucumber or celery.

History

Salt cod reached Nîmes through trade with the Atlantic fisheries, and the city has long claimed brandade as its own. The name is usually explained by an Occitan word for “stirred” or “shaken”, describing how the fish is beaten with oil. The Nîmes version is said to be just cod, oil and milk or cream, while potato is a common addition, especially outside the city.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →