What is Brandade de Morue?
Brandade de Morue (pronounced brahn-daad duh moh-roo) is a traditional French dish made of salt cod (morue) whipped together with olive oil, milk or cream, garlic, and sometimes potatoes, depending on the region. Imagine a creamy, garlicky, silky fish purée that can be served warm with crusty bread or baked until golden.
It’s comfort food with finesse – like if mashed potatoes got a French culinary degree and a sea breeze kiss!
Table of contents
- Where Does It Come From?
- So… Is It Just Cod Mashed with Potatoes?
- How is Brandade Served?
- How to Desalt Salt Cod (Morue)
- Brandade de Morue Recipe (Baked Version)
- Brandade de Morue Recipe ( Traditional Version)
- Difference Between Baked and Traditional Brandade de Morue
- Frequently asked questions
Where Does It Come From?
This creamy concoction hails from Nîmes in Southern France, though it’s now widely loved across Provence, Occitanie, and even Catalonia (where it’s called “Brandada”).
Historically, salt cod was a pantry hero, preserved for long journeys, traded across Europe, and especially loved in Catholic countries during Lent when meat was off the menu. The Provençal cooks took it to a whole new level!
Napoleon loved dishes made from preserved ingredients like salt cod—perhaps Brandade would’ve been on his wishlist during campaign days!
So… Is It Just Cod Mashed with Potatoes?
Not quite! There are two schools of brandade lovers:
- 🐟 Traditional Nîmes-style – No potatoes! Just cod, garlic, milk, and olive oil.
- 🥔 Modern or Northern versions – Include mashed potatoes for a milder, fluffier texture (also makes it more affordable).
👉 Which one do YOU prefer?
🔘 With potatoes
🔘 Without potatoes
(Vote below ⬇️ and let’s settle this French food debate!)
How is Brandade Served?
Oh là là, so many ways to enjoy it:
- Warm in a bowl with a drizzle of olive oil and crusty baguette
- Gratin-style: baked with a golden crust (called brandade gratinée)
- Stuffed into vegetables like tomatoes, bell peppers, or zucchini
- As a canapé or dip on toasted bread for apéro hour 🍷
How to Desalt Salt Cod (Morue)
Salt cod is intensely salty and dry. But don’t worry, desalt like a pro:
- Rinse the fish under cold water.
- Soak in a large bowl of cold water in the fridge for 24 to 48 hours, changing the water every 6–8 hours.
- Once the cod tastes pleasantly salty (not aggressive), poach it gently and it’s ready!
Tip: Desalting too little = too salty. Desalting too much = bland. Taste is your guide.
Brandade de Morue Recipe (Baked Version)
Baked Brandade de morue recipe
Equipment
- Large bowl (for desalting cod)
- Saucepan (for boiling potatoes and poaching cod)
- Potato masher or food mill
- Baking dish or gratin pan
- Oven
Ingredients
- 400 g salt cod desalted & poached
- 250 g mashed potatoes
- 2 garlic cloves minced
- 100 ml olive oil
- 100 ml warm milk or cream
- 1 bay leaf
- Black pepper & nutmeg to taste
- Chopped parsley or chives for garnish
Instructions
- Poach the desalted cod in simmering water with a bay leaf for 10 minutes. Drain and flake the fish.
- Mash your boiled potatoes until smooth (or use a food mill).
- In a pan, gently sauté garlic in olive oil (don’t brown it!).
- Combine cod, potatoes, garlic oil, and milk. Stir or blend with a hand mixer until creamy. Season with pepper and nutmeg.
- Can be served over or even you can bake as said below for extra flavor and shelf life.
- Transfer to a baking dish, top with a little olive oil or grated cheese (optional), and bake at 180°C (350°F) for 15–20 minutes until golden.
- Garnish and serve hot with crusty bread or salad!
Pro Tip: Add a swirl of truffle oil or sprinkle of Espelette pepper for an upscale twist.
Notes
- Desalt cod 24–48 hrs in cold water, change water regularly.
- Add mashed potatoes for a lighter, fluffier texture.
- Blend for smooth, creamy consistency.
- Bake until golden for best flavor.
- Great for make-ahead and freezing.
Nutrition
Brandade de Morue Recipe ( Traditional Version)
What to Serve with Brandade?
| 🥖 Sides | 🧀 Pairings | 🍷 Wine |
|---|---|---|
| Toasted baguette | Olive tapenade | Dry white wines (Picpoul de Pinet, Sauvignon Blanc) |
| Simple green salad | Marinated olives | Rosé from Provence |
| Ratatouille | Anchovy butter | Champagne (for special occasions!) |
Difference Between Baked and Traditional Brandade de Morue
| Feature | Traditional Brandade (No Bake, No Potato) | Baked Brandade (with Potato) |
|---|---|---|
| Origin Style | Classic recipe from Nîmes | Modern variation, popular in wider France |
| Texture | Smooth, creamy, whipped emulsion | Fluffier, mash-like with light crust |
| Ingredients | Salt cod, olive oil, milk, garlic | Salt cod, olive oil, potatoes, milk, garlic |
| Cooking Method | Blended and served warm (no oven) | Assembled then baked/gratinéed |
| Potatoes | ❌ Not included | ✅ Added for bulk and texture |
| Flavour Profile | Intense cod + olive oil flavor | Milder and more comforting |
| Ease of Prep | Slightly quicker; less steps | Takes longer due to baking time |
| Texture Goal | Silky and spreadable like a mousse | Heartier and spoonable like a casserole |
| Serving Style | As a warm spread with toast | As a side dish, starter, or main bake |
| Tradition vs Comfort | Stays truer to its historical roots | A richer, more modern comfort food |
How to Make Perfect Traditional Baguette (French-Style)
→ This crusty, buttery side is the perfect pairing with warm Brandade de Morue! The crunchy outside and garlicky goodness balance the creamy cod purée like a dream.
Traditional French Baguette Recipe
Variations & Substitutes
- No salt cod? Use fresh cod, lightly poached, but add a bit more seasoning.
- Dairy-free? Use oat milk or skip the milk entirely and increase olive oil.
- Garlic-hater? Try shallots or leeks for a milder flavor.
Frequently asked questions
1. Why does my brandade turn out too thick or stodgy?
It’s likely too much potato or not enough olive oil/milk. I recommend using a 2:1 ratio of cod to potato, and adding milk gradually while blending until smooth and fluffy.
2. Can I use fresh cod instead of salt cod?
Yes, but it won’t have the same depth of flavor. Salt cod gives that classic “briny” richness. If using fresh, season generously and reduce the milk slightly.
3. My baked version is dry — what went wrong?
It probably baked too long or the oven was too hot. Keep baking time short (15–20 mins), and cover lightly with foil if your oven runs hot.
4. Can I make this without a food processor?
Absolutely. A fork, whisk, or potato masher works fine. It won’t be ultra-smooth but will still taste amazing. Just mash everything while it’s warm.
5. What if I don’t like garlic?
You can infuse garlic into the olive oil and remove it before blending. That way, you get the aroma without the punch.
6. Can I use cream instead of milk?
Yes! Cream makes it richer and slightly sweeter. If you love a soft gratin texture, cream is a great addition.
7. What kind of potato works best?
Use starchy potatoes like Russets or Yukon Golds. Avoid waxy ones — they can make the texture gummy instead of fluffy.
8. How far ahead can I prepare it?
You can assemble it a day ahead, refrigerate, and bake before serving. If baking from cold, add 5–10 extra minutes to the oven time.
9. Can I freeze baked brandade?
Yes — freeze it before baking. Use freezer-safe ramekins, then bake directly from frozen (add extra time). Texture may soften slightly but flavor holds.
10. What can I serve it with besides bread?
Try it with grilled veggies, simple green salad, or roasted tomatoes. It’s also great with pickles or olives to cut the richness.
Final Thoughts
Brandade de Morue is French comfort food with a seafaring soul. Whether you’re a garlic fiend, a mashed potato purist, or a seafood lover seeking something cozy and elegant, brandade will win your heart.
So… will you give this Provençal beauty a try this weekend?
📝 Drop a comment if you’ve tried it or plan to make it!
💬 “Have you ever had salt cod in any form before?” Let’s chat below!
