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Brandade De Morue

Brandade De Morue

Brandade de morue: a easy to prepare salt cod French recipe for a delicate and creamy fish emulsion, perfect with toasted bread

31 March, 2012
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Type of dish


serves for


total time

1 HR 20 MIN


Salt cod
500 g
Extra virgin olive oil
200 ml, of excellent quality
100 ml, whole (or cream)
Lemon juice
To taste
To taste, freshly ground
1 clove


The salt cod should be white and succulent: remove as much salt as possible.

Place a large pot with water on the stove and put in the salt cod, cooking it while covered over a very low flame for a few minutes, without letting the water reach the boiling point.

Once cooked, remove the skin and bones and keep the meat.

Rub the garlic against the sides of the mortar that will be used for the cod, it will give the brandade that unmistakable aroma of the traditional recipe.

Then, using the pestle, begin working the cod, adding drizzles of the olive oil.

Then put the cod back in the pot and, over low heat, stir vigorously with a wooden spoon, continuing to add oil bit by bit, alternating with warm milk or cream.

Once you’ve used up the ingredients, the cod cream should be soft and fluffy.

Add the lemon juice and pepper.

Serve with toasted bread slices.

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