Serves: 4
Total time: 1 hour 20 minutes

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


  • 500g salted cod
  • 200ml of excellent quality extra-virgin olive oil
  • 100 ml, whole milk (or cream)
  • Lemon juice to taste
  • Pepper to taste, freshly ground
  • 1 clove garlic


1The salt cod should be white and succulent: remove as much salt as possible.

2Place 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.

3Once cooked, remove the skin and bones and keep the meat.

4Rub 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.

5Then, using the pestle, begin working the cod, adding drizzles of the olive oil.

6Then 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.

7Once you’ve used up the ingredients, the cod cream should be soft and fluffy.

8Add the lemon juice and pepper to taste.

Recipe courtesy of Fine Dining Lovers


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