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Brandade de morue - cod dish

Recipe from: 3 june 2010

Ingredients 5
Servings 4
Time 48 hours


  • 750
    piece of salted cod
  • 310
    extra virgin olive oil
  • 2
    garlic, peeled and crushed
  • 300
    single cream
  • 2
    freshly squeezed lemon juice


15 mins
Put the salted cod in a shallow bowl and cover it with cold water, refrigerate for 2 days, changing the water every 8 hours.

Drain and rinse the cod after 2 days and put in a large pot, covering it with 2 litres of fresh water.

Bring to a simmer and cook for 10 minutes – (don’t boil it otherwise it will become very tough), drain and rinse it again and set aside to cool.

Remove the skin and the bones and use a fork to flake everything into small pieces.

Make very sure that there aren’t any bones left and then finely chop in a food processor - it must still have a fibrous texture.

Heat 60ml of the oil in a heavy based saucepan and cook the garlic for about 3 minutes, making sure that it doesn’t colour.

Add the cod and stir in another spoonful of the remaining oil, beat in a spoonful of cream and carry on like that, alternating oil and cream – beating constantly until it has the consistency of fluffy mashed potatoes.

Add the lemon juice and the pepper.

Serve warm or cold with either fresh bread or toast.

It can keep in the fridge for about 3 days – just warm through with a little extra cream before serving.

Read more on: fish/seafood  |  sauté

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