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.
Brandade de Morue, a beloved classic from Nîmes in Southern France, is a warm emulsion of flaked salt cod whipped with olive oil and milk. It’s not a dip. It’s not a mash. It’s a deeply flavorful, creamy seafood spread that’s more elegant than it sounds.
Unlike modern versions that add potatoes or are baked into gratins, this is the purist’s brandade — no baking, no fluff, just traditional comfort straight from the south of France.
Table of contents
- Where Does It Come From?
- Why Is It So Special?
- So… Is It Just Cod Mashed with Potatoes?
- How is Brandade Served?
- How to Desalt Salt Cod (Morue)
- Brandade de Morue Recipe (Traditional Version)
- Brandade de Morue Recipe (Baked Version)
- Difference Between Baked and Traditional Brandade de Morue
- Frequently asked questions about authentic Brandade de morue
- 1. Why is my brandade too salty?
- 2. Why is my mixture splitting or looking greasy?
- 3. Can I skip the milk or use non-dairy?
- 4. Do I have to use a blender or can I mix by hand?
- 5. Is the garlic raw in this version?
- 6. Can I make this in advance?
- 7. Can I freeze traditional brandade?
- 8. How do I know if the cod is desalted enough?
- 9. Can I add herbs or lemon?
- 10. What do I serve this with?
- Final Thoughts
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!
Why Is It So Special?
- Minimalist Magic: Only 4–5 ingredients.
- Versatile: Eat it warm with toast, or use as a stuffing for vegetables.
- Lenten Legacy: Rooted in Catholic traditions where fish replaced meat.
- Healthy-ish: High in protein, low in carbs, naturally dairy-flexible.
Let’s call it the French grandmother of spreads.
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 (Traditional Version)
Traditional Brandade de morue recipe
Equipment
- Large bowl (for desalting cod)
- Saucepan (for boiling potatoes and poaching cod)
- Whisk or fork (or hand blender for smooth texture)
Ingredients
- 400 g salt cod desalted, poached, flaked
- 120 ml olive oil mild and fruity, not bitter
- 100 ml whole milk or cream warm
- 2 garlic cloves gently cooked, not raw
- 1 bay leaf
- A pinch of white pepper
- Optional: zest of ½ lemon or dash of nutmeg regional twist
- Chopped parsley or chives or thyme
Instructions
Desalt the Cod (Start 24–48 hours ahead):
- Rinse the salt cod under cold water.
- Place in a bowl of cold water and refrigerate for 24 to 48 hours, changing the water every 6–8 hours.
- The cod should be pleasantly salty — not bland or overly salty.
Poach the Cod:
- Place the desalted cod in a saucepan with cold water and a bay leaf.
- Simmer very gently (no boiling) for 10–12 minutes until it flakes easily.
- Remove, discard skin and bones, and flake into small pieces.
Prepare Garlic-Infused Oil:
- In a skillet, gently warm olive oil and add sliced or crushed garlic.
- Heat on low until garlic is softened but not browned. Set aside to cool slightly.
Emulsify:
- While the fish is warm, place it in a mixing bowl.
- Add the garlic oil little by little while whipping by hand or with a hand blender.
- Alternate with warm milk or cream until the texture becomes smooth, creamy, and spreadable.
- Season with white pepper and, if using, a bit of lemon zest or nutmeg.
Serve Warm Immediately:
- Spoon into a serving bowl, drizzle with a bit of olive oil, and serve with toasted country bread, crostini, or crudités.
Notes
- Soak cod for 24–48 hrs; change water every 6–8 hrs.
- Poach gently to avoid rubbery texture.
- Garlic oil must be warm, not hot or raw.
- Emulsify while cod is warm for best texture.
- Serve warm immediately for classic experience.
- Keeps 3–4 days in the fridge.
- Reheat gently over low heat, stirring.
- Do not boil or microwave—it will split
Nutrition
Brandade de Morue Recipe (Baked Version)
What to Serve with Brandade de morue ?
| 🥖 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!) |
How to Make Perfect Garlic 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.
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.
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 |
Frequently asked questions about authentic Brandade de morue
1. Why is my brandade too salty?
That’s usually because the salt cod wasn’t desalted long enough. Make sure to soak it in cold water for at least 24–48 hours, changing water every 6–8 hours.
2. Why is my mixture splitting or looking greasy?
You may have added the oil too quickly or at the wrong temperature. Slowly incorporate warm olive oil and warm milk while the cod is still warm for a stable emulsion.
3. Can I skip the milk or use non-dairy?
Yes! You can use warm oat milk or almond milk. Or skip it entirely and use a bit more olive oil for a dairy-free version — just be gentle while blending.
4. Do I have to use a blender or can I mix by hand?
You can totally mix by hand with a fork or whisk — it’s rustic and lovely that way. Blending just makes it silkier, but not required.
5. Is the garlic raw in this version?
No — we gently cook it in olive oil to soften the sharpness. You can even remove it after infusing if you just want a hint of flavor.
6. Can I make this in advance?
Yes! Make it, refrigerate, and gently reheat before serving. Just don’t microwave — it can separate. Reheat over low heat with a splash of milk or oil.
7. Can I freeze traditional brandade?
I wouldn’t recommend it. The texture tends to split when thawed. It’s best enjoyed fresh or within 2–3 days from the fridge.
8. How do I know if the cod is desalted enough?
Taste a tiny flake before cooking. It should taste pleasant, like the sea — not harsh or overly salty. If unsure, soak it a few hours more.
9. Can I add herbs or lemon?
Absolutely! A touch of lemon zest or a sprinkle of fresh parsley adds brightness. Thyme or chives are also lovely. But keep it light to respect tradition.
10. What do I serve this with?
Toasted baguette is classic. Also pairs beautifully with roasted peppers, black olives, or even simple endive leaves for dipping.
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!
Simply delicious