Brandade de Morue

Ingredients

• 500g (1.1 lb) salted cod 500g (1.1 lb) salted cod
• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 3g)
• Carbohydrates: 25g (Sugars: 1g)
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Place the salted cod in a large bowl and cover it with cold water. Let it soak overnight, changing the water a few times to remove excess salt.
2. 2.
   Drain the cod and place it in a large pot. Cover with water and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the cod is tender and flakes easily.
3. 3.
   In a separate pot, boil the potatoes until they are soft and easily mashed.
4. 4.
   Drain the potatoes and transfer them to a large mixing bowl. Add the cooked cod, minced garlic, and olive oil.
5. 5.
   Using a fork or a potato masher, mash the ingredients together until well combined and creamy. Alternatively, you can use a food processor for a smoother texture.
6. 6.
   Add the lemon juice and season with salt and pepper to taste. Mix well.
7. 7.
   Transfer the Brandade de Morue to a serving dish and garnish with chopped parsley.
8. 8.
   Serve warm or at room temperature with crusty bread or crackers.

Treat your ingredients with care...

• Salted cod — Soaking the cod overnight is crucial to remove excess salt and ensure a balanced flavor. Be sure to change the water a few times during the soaking process.
• Potatoes — Boil the potatoes until they are soft and easily mashed. This will ensure a smooth and creamy texture for the Brandade de Morue.

Tips & Tricks

• For a more intense garlic flavor, roast the garlic cloves before mincing them.
• Serve the Brandade de Morue with a drizzle of high-quality olive oil for an extra touch of richness.
• If you prefer a smoother texture, pass the mixture through a fine-mesh sieve after mashing.
• Leftover Brandade de Morue can be refrigerated for up to 3 days. Reheat gently before serving.
• Experiment with different herbs and spices such as thyme or paprika to add your own twist to the recipe.

Serving advice

Serve the Brandade de Morue as an appetizer or a light lunch. Spread it on slices of toasted baguette or serve alongside a fresh green salad for a complete meal.

Presentation advice

Garnish the Brandade de Morue with a sprinkle of fresh parsley and a drizzle of olive oil. Serve it in a decorative bowl or on a wooden platter to enhance its rustic charm.