Brandade de morue

Brandade de morue

Brandade de morue

This dish of creamed salt cod is especially popular in the South of France.

Ingredients

Soak the fish in a bowl of cold water for 24 hours, changing the water 3 or 4 times.

Drain the cod and place in a large, shallow pan, then cover it with fresh cold water and

bring to a gentle simmer. Cook for 10 minutes,then remove the pan from the heat and leave the cod to sit in the water for a further 10 minutes before draining.

Remove the skin and bones from the fish, then flake the flesh into a bowl and pound to

a paste with the garlic. Put the fish paste in a pan over gentle heat.

Beat in sufficient olive oil and milk, a little at a time, to make a creamy white mixture that

holds its shape. Serve hot, sprinkled with parsley, pepper, and extra virgin olive oil, with

the bread triangles and olives.

Prepare ahead

The salt cod and garlic paste can be made up

to the end of step 3, then covered, and chilled,

for up to 1 day before serving. The flavor of the

garlic will deepen. Bring the paste back to room

temperature before continuing.