Name: Cod and Potato Brandade Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 55 min
Cuisine: French
Ingredients: 500 g desalted cod fillets; 500 g potatoes; 1 onion; 3 garlic cloves; few sprigs of fresh flat-leaf parsley; chopped chives for garnish; 15 cl olive oil; 1 tablespoon butter; 10 cl milk

Jump to Recipe· 3.9 from 7 reviews

If you’re looking for a comforting dish that combines creamy, flaky, and savory elements in perfect harmony, this Cod and Potato Brandade Recipe is a must-try. This traditional French dish takes simple ingredients like cod, potatoes, garlic, and olive oil, and transforms them into a luscious, velvety spread that’s as versatile as it is satisfying. Whether you’re serving it as an appetizer or a main course, the cod’s delicate flavor paired with the buttery mashed potatoes and aromatic herbs brings a timeless elegance to your table that will delight everyone.

Ingredients You’ll Need

Two raw white fish fillets lie flat on a light wooden surface with visible grain patterns. The fillets show a smooth, shiny texture with slight translucent qualities and natural cuts and lines following the fish’s natural shape. The edges of the fillets are slightly uneven, and the fish has a pale pinkish-white color with faint darker lines running vertically. The surface reflects light softly, showing freshness. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Cod and Potato Brandade Recipe plays a special role, creating layers of flavor and texture that make the dish truly unforgettable. From the flaky cod to the creamy potatoes and the bright herbs, simplicity is key, yet every element matters.

500 g desalted cod fillets: The star protein that offers a mild, flaky texture perfect for blending with potatoes.
500 g potatoes: These provide the creamy base to balance the cod’s saltiness and add bulk.
1 onion: Adds a subtle sweetness and depth when fried to softness.
3 garlic cloves: Infuse the brandade with gentle warmth and a fragrant punch.
Few sprigs of fresh flat-leaf parsley: Brightens the dish with fresh, herbaceous notes.
Chopped chives: Used as a final garnish for a mild onion flavor and color contrast.
15 cl olive oil: Smooths and enriches the mash while adding fruity undertones.
1 tablespoon butter: Elevates the creaminess and flavor richness.
10 cl milk: Creates a velvety texture for the potatoes.

How to Make Cod and Potato Brandade Recipe

Step 1: Prepare the Cod

Start by desalinizing the cod. Soak the fillets in cold water for 36 to 48 hours, changing the water regularly. This process removes excess salt and softens the fish, ensuring a balanced flavor in your brandade.

Step 2: Cook and Mash the Potatoes

Peel and cut the potatoes into chunks, then boil them for about 20 minutes until tender. While the potatoes are still hot, mash them thoroughly with a fork. Incorporate a generous knob of butter and warm milk, mixing vigorously. Slowly drizzle in the olive oil as you stir to create a silky, rich mash that’s the perfect foundation for the cod.

Step 3: Sauté Onion and Garlic

Finely chop the onion and garlic, then gently fry them until translucent and fragrant. This softens their sharpness and adds a lovely sweetness that will boost the overall flavor. Pour this fragrant mixture over the mashed potatoes to infuse every bite.

Step 4: Combine Cod and Potatoes

Carefully crumble the desalted cod with your fingers or fork, breaking it into bite-sized flakes. Fold the cod and freshly chopped parsley into the potato mixture, stirring gently to combine without losing the texture contrast.

Step 5: Season and Bake

Season with freshly ground pepper to taste, then transfer the brandade to a baking dish. Bake in a preheated oven at 180°C (350°F) for 15 to 20 minutes. To finish, place under the broiler for a few minutes to achieve a golden, slightly crispy top—just keep an eye to avoid burning.

Step 6: Garnish and Serve

Once baked, sprinkle chopped chives over the top for a fresh pop of color and mild onion flavor that perfectly complements the creamy, savory brandade.

How to Serve Cod and Potato Brandade Recipe

A white rectangular baking dish filled with a creamy pale mashed potato layer, textured with thin parallel grooves on top. The surface is lightly browned, sprinkled with small green chopped herbs scattered over. A metal spoon lifts a generous scoop, showing the soft, smooth inside of the mashed potato. The dish sits on a dark decorative trivet on a white marbled surface. In the foreground, a string of corks and a green leaf add rustic touches. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped fresh chives is classic, adding both aroma and a bright green touch. If you want to elevate it further, a small drizzle of good-quality extra virgin olive oil right before serving adds richness and sheen. Fresh parsley leaves also bring a lovely herbal note that freshens up the dish.

Side Dishes

Cod and Potato Brandade pairs beautifully with a simple green salad dressed in lemon vinaigrette to cut through the richness. Roasted vegetables or steamed green beans offer texture contrasts that feel hearty yet balanced. Crusty bread is a natural partner, perfect for scooping up every last bite.

Creative Ways to Present

Consider serving the brandade in individual ramekins or small ovenproof dishes for an elegant presentation. You can also spread it onto toasted baguette slices as a sophisticated appetizer. For a rustic family-style meal, serve it in a wide shallow dish with plenty of fresh herbs scattered on top.

Make Ahead and Storage

Storing Leftovers

Leftover Cod and Potato Brandade can be kept in an airtight container in the refrigerator for up to 2 days. The flavors actually develop even more after a day, making it a fantastic make-ahead option for busy days.

Freezing

This brandade freezes surprisingly well. Portion it into freezer-safe containers or bags and freeze for up to 1 month. To maintain texture, try to flatten the portions for quicker thawing.

Reheating

Reheat gently in a low oven or covered on the stovetop to prevent drying out. Add a splash of milk or olive oil if needed to bring back the creamy consistency that makes this dish so enjoyable.

FAQs

What type of cod should I use for brandade?

It’s best to use desalted cod fillets that have been soaked to remove excess salt. Salt cod or stockfish is traditional, but fresh cod fillets can work if salted briefly and rinsed well.

Can I substitute potatoes with another vegetable?

While potatoes provide the classic creamy texture and mild flavor needed for brandade, some cooks experiment with cauliflower or parsnips for a twist. However, these alter the traditional texture and taste significantly.

Is this dish suitable for freezing?

Absolutely! Cod and Potato Brandade freezes well, making it perfect for prepping meals ahead. Just be sure to thaw slowly and reheat gently to retain the best texture.

Can I make this recipe vegan or vegetarian?

The classic Cod and Potato Brandade Recipe relies on fish and dairy for its signature flavor and texture. However, you can create a vegan version using mashed potatoes combined with smoked tofu or artichoke hearts and olive oil, though it won’t be the same traditional experience.

What wine pairs well with Cod and Potato Brandade?

A crisp, mineral-driven white wine like a Sauvignon Blanc or a light Chablis pairs wonderfully, enhancing the delicate cod flavors without overpowering the dish.

Final Thoughts

There’s nothing quite like the comforting richness of a well-made Cod and Potato Brandade Recipe to warm the soul and impress your guests. It’s a dish that balances humble ingredients with sophisticated flavors and textures. I truly encourage you to give it a try—it’s one of those recipes that feels like a warm hug on a plate, perfect for sharing with friends and family anytime.