Ingredients
🧂Ingredients
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- 1 lb salt cod (bacalhau), soaked and desalted
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- 1 cup good-quality extra virgin olive oil
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- 2 cloves garlic, minced
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- 1 medium Yukon gold potato (optional, for added creaminess)
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- ¼ cup warm milk (if using potato)
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- Freshly cracked black pepper
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- Pinch of nutmeg (optional)
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- Fresh parsley for garnish
Optional Flavor Boost: Lemon zest, a squeeze of fresh lemon juice, or a pinch of cayenne add brightness without overpowering the richness.
Ingredient Quality Matters
Because this recipe is simple, each ingredient stands out. Choose olive oil you enjoy dipping bread into — and soak the salt c
Instructions
Rinse the cod under cold water. Soak in a bowl of fresh water in the refrigerator for 24–36 hours, changing the water every 8 hours.
Tip: If you’re unsure whether it’s ready, simmer a small piece and taste it. It should be pleasantly seasoned — not aggressively salty.
Place soaked cod in a pot and cover with fresh water. Bring just to a gentle simmer and cook 10–15 minutes until it flakes easily.
Avoid boiling — gentle heat keeps the texture silky.
Drain and remove skin and bones.
Boil the peeled potato until fork-tender. Mash until completely smooth.
The potato adds body and makes the final texture extra forgiving — especially helpful if this is your first time making brandade.
Blend warm cod and garlic in a food processor or stand mixer. Slowly drizzle in olive oil in a thin stream while blending.
Keep everything warm — warm cod absorbs oil more smoothly and prevents separation.
If using potato, add it with warm milk and blend until silky.
Season with black pepper, optional nutmeg, and lemon if desired. Taste before adding salt — you may not need any.
Transfer to a serving dish and garnish with