Cod and Potato Brandade Recipe
This Cod and Potato Brandade is a traditional French dish featuring desalted cod mixed with creamy mashed potatoes, garlic, onions, and fresh herbs. Baked to perfection and finished under the broiler, it offers a comforting blend of flavors and textures, perfect as a hearty main course.
- Prep Time: 45 minutes (including soaking time; active prep approx. 15 minutes)
- Cook Time: 25 minutes (boiling potatoes 20 minutes + baking 15-20 minutes; broiling 3-5 minutes)
- Total Time: 55 minutes (excluding cod soaking time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Fish
- 500 g desalted cod fillets
Vegetables & Herbs
- 500 g potatoes
- 1 onion
- 3 garlic cloves
- few sprigs of fresh flat-leaf parsley
- chopped chives for garnish
Dairy & Oils
- 15 cl olive oil
- 1 tablespoon butter
- 10 cl milk
Instructions
- Desalting the Cod: Soak the cod fillets in cold water for 36 to 48 hours prior to cooking, changing the water regularly to remove the salt and rehydrate the fish properly.
- Preparing the Potatoes: Peel and cut the potatoes into pieces, then boil them in water for about 20 minutes until tender. After draining, mash the potatoes with a fork. Add a large knob of butter and hot milk, mixing vigorously while gradually incorporating the olive oil to form a smooth, creamy mixture. Keep warm.
- Cooking Onion and Garlic: Finely chop the onion and garlic and fry them until softened and aromatic. Once cooked, pour them over the mashed potatoes to add depth of flavor.
- Mixing Cod and Potatoes: Crumble the desalted cod fillets by hand or with a fork. Gently mix the cod with the mashed potato mixture along with chopped fresh flat-leaf parsley, ensuring a uniform blend.
- Seasoning and Baking: Season the mixture with freshly ground black pepper and transfer it into a baking dish. Bake in a preheated oven at 180°C (356°F) for 15 to 20 minutes.
- Broiling for Finish: After baking, place the dish under the broiler to grill briefly until the top is golden and slightly crisp. Keep a close watch to avoid burning. Garnish with chopped chives before serving.
Notes
- Remember to soak the cod well in advance to properly desalinate it.
- Use russet or floury potatoes for the best mash texture.
- The gradual incorporation of olive oil into the potatoes creates a rich and creamy consistency similar to a traditional brandade.
- Keep the broil time short and watch carefully to prevent burning.
- This dish pairs excellently with simple green salads or steamed vegetables.
Find it online: https://yumntasty.com/cod-and-potato-brandade-recipe/
