Where does brandade de morue come from?

The traditional Brandade de Morue originated in the town of Nîmes, a popular destination in the Languedoc-Roussillon region of France .

Can you freeze baccala mantecato?

You can also freeze baccalà mantecato ; the texture will not be as creamy, but it will have good flavor and makes a delicious pasta sauce.

What's brandade in English?

Brandade is an emulsion crafted from salt cod, olive oil, and usually potatoes . It is eaten in the winter with bread or potatoes.

What is brandade made of?

Brandade is a Mediterranean dip consisting of pureed potatoes, salt cod, garlic and olive oil , and it's truly magical.

How long does baccalà last in the fridge?

Storing Bacalao Before soaking the bacalao, it can be in your refrigerator almost indefinitely , but wrap it well with many layers of plastic wrap and inside of a zip-top bag, as it can be smelly and overpower your kitchen.

Can you soak baccalà too long?

Depending on how salty and intense of a flavor you desire, soak the fish for 2 to 3 days (24 to 48 hours). You can soak it as a whole filet or in large chunks, just be sure it is fully submerged with enough water to cover the fish. Note that the longer it soaks, the milder the flavor becomes .

Do you have to soak cod fish before cooking?

Soaking is the most important step in preparing salt cod . Most recipes say to soak for 24 hours. However, this is risky and may leave the fish too salty. About 48 hours is a better bet.

What is the origin of baccalà?

Baccalà mantecato was created during the 18th century in Venice . However, the use of salt cod to Venetian cuisine was first introduced in the 15th century by Pietro Querini was shipwrecked on the Norwegian island of Røst. Querini and his crew learned how to salt cod from local fisherman.

What culture is bacalao from?

Salt cod is comfort food on the Iberian Peninsula , where it is called bacalao in Spain or bacalhau in Portugal. Whatever its name, I have always been a fan. Salting and drying codfish changes the flavor, deepens it.

What is the Portuguese name for salted cod?

Bacalhau (Portuguese: [bɐkɐˈʎaw]) is the Portuguese word for cod and—in a culinary context—dried and salted cod.

What country does salted cod fish come from?

Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands, and most particularly in Norway where it is called klippfisk, literally "cliff-fish". Traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces.

Brandade de Morue Recipe on Food52 (2024)

Serves a Crowd

by: ChefJune

November19,2013

3 Ratings

Makes about 1 quart of delicious purée

Jump to Recipe

Author Notes

Brandade de Morue is a very traditional Provençal dish, and one of my favorite comfort foods. This may just be the ultimate in mashed potatoes! My first trip to Provence was in winter, and brandade was on every menu. When it’s all mixed together, it looks just like mashed potatoes – but more. You really must try it. —ChefJune

Test Kitchen Notes

WHO: ChefJune is a food & wine educator, consultant, and writer living in New York.
WHAT: Classic, creamy brandade, done right.
HOW: Soak your salt cod overnight, then poach it with an onion and bay leaf. Purée with potato, olive oil, cream, salt, and pepper. Slather on toast.
WHY WE LOVE IT: We love the transformation of humble salt cod into something so creamy, so ethereal; it's no wonder this is such a classic dish. We'd serve this as a classy hors d'oeuvre -- but with a crusty baguette and a glass of wine, it would make a fine dinner. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

1 poundsalt cod, soaked at least 24 hours (2 days is better)
1 bay leaf
1 onion stuck with 1 whole clove
¹/₄ cupplus 1/2 cup extra-virgin olive oil, divided
¹/₂ to 1 cupsheavy cream, warmed
2 (or more) large cloves garlic, puréed with the side of a chef’s knife
1 large warm baked potato, skinned (about 1 1/2 cups)
Sea salt & freshly ground white pepper
A few drops of fresh lemon juice
Finely chopped parsley for garnish

Directions

Place the salt cod in a large bowl of cold water to cover. Cover the bowl tightly with plastic wrap and place in the refrigerator to soak for one or two days. Change the water at least four times during the soaking period. Drain. Before you poach the cod, taste it with the tip of your tongue to make sure it is not too salty.
Put the cod into a heavy, non-reactive 3-quart saucepan and cover with cold water. Add the bay leaf and onion and bring slowly to a boil. Lower the heat and let it simmer gently for 5 minutes, then allow it to cool in the water. Drain. Remove skin and bones and break it into pieces.
Clean the saucepan and return the poached cod to the pan. Add1/4 cup olive oil and stir vigorously over moderate heat for several minutes to shred the fish and warm the oil. Heat the remaining olive oil and cream in another pan just to warm them.
Place the cod in the workbowl of a food processor fitted with the metal blade. Add the potato and garlic and process for a few seconds. Add the garlic and continue processing, alternately adding warm oil and cream until mixture is the consistency of fluffy mashed potatoes -- exact amounts of each are up to you. Season to taste with salt, pepper, and drops of lemon juice. At the very end, stir in some finely chopped parsley to brighten it.
Serve as an appetizer with crisp toasts or crackers (or you could just eat it with a spoon…).

Tags:

French
Potato
Seafood
Milk/Cream
Parsley
Lemon Juice
Serves a Crowd
Hanukkah
Christmas
Thanksgiving
Winter
Fall

Contest Entries

Your Best Recipe with Potatoes

See what other Food52ers are saying.

bunten
See Also
Here is The Most Popular Pinterest Recipe in Your State 50+ Best Instant Pot Soup Recipe Ideas Favorite Lingcod Recipe Furrs Cafeteria Baked Halibut Recipes with ingredients,nutritions,instructions and related recipes
cucina di mammina
ChefJune
inpatskitchen
fiveandspice

Recipe by: ChefJune

feastivals.com/blog

30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

Popular on Food52

14 Reviews

bunten December 10, 2017

I've made this dish with smoked trout and finnan haddie, too. Both are delicious!

Demington March 3, 2014

Would it also work in a food mill? I just made it in Cuisinart, per directions, and the potatoes turned a bit glue-y. Taste is good, but texture is not what I have eaten in France. Also is isn't it to be served very hot?

ChefJune March 10, 2014