Ma Brandade DE Morue (Cabillaud) Traditionnelle - Sans pommes de terre ! sur Gourmandises TV
Ma BRANDADE DE MORUE (Cabillaud) TRADITIONNELLE - Sans pommes de terre ! sur Gourmandises TV is a easy French recipe that serves 4. 404 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cuisine on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 15 min
Cost: $73.63 total, $18.41 per serving
Ingredients
- 400 g Salt Cod (desalted) (ready‑to‑use, desalted; can substitute with fresh cod, same weight)
- 2 cloves Garlic (large, finely chopped)
- 100 ml Olive Oil (extra‑virgin, added drop‑by‑drop for emulsion)
- 65 ml Lemon Juice (freshly squeezed (5 cl + 1 tbsp))
- 30 ml Heavy Cream (helps loosen the fish)
- 1 sprig Fresh Thyme (for simmering)
- 2 leaves Bay Leaf (for simmering)
- 2 tbsp Fresh Parsley (chopped)
- to taste Freshly Ground Black Pepper (freshly ground)
- 8 slices Crusty Bread Slices (toasted; serves as base)
Instructions
Simmer the Cod
Fill a large pot with water, add the bay leaves and thyme sprig, bring to a gentle simmer, then add the desalted cod. Keep the heat low and let it cook for about 10 minutes, stirring occasionally.
Time: PT12M
Flake the Cod
Turn off the heat, remove the cod with a slotted spoon, discard the bay leaves and thyme, and place the still‑warm fish in a mixing bowl. Using a fork, gently fluff and flake the cod.
Time: PT5M
Prepare the Garlic
Finely chop the garlic cloves (or press them if you have a press).
Time: PT3M
Combine Cod, Garlic, and Cream
Add the chopped garlic and the heavy cream to the flaked cod. Mix gently with the fork until the cream is incorporated.
Time: PT4M
Emulsify Olive Oil
Begin adding the olive oil drop‑by‑drop while continuously stirring with the fork. Continue until the oil is fully incorporated and the mixture becomes a smooth, glossy paste.
Time: PT10M
Season
Season with freshly ground black pepper, add the lemon juice, and fold in the chopped parsley. Taste and adjust seasoning if needed.
Time: PT3M
Bake the Brandade
Transfer the purée to a greased baking dish, smooth the surface, and bake in a pre‑heated oven at 180°C for about 30 minutes, until the top is lightly golden and the interior is set.
Time: PT30M
Temperature: 180°C
Serve
While the brandade bakes, toast the crusty bread slices. Serve the warm brandade on the toasted bread as an appetizer.
Time: PT5M
Nutrition Facts
- Calories
- 404
- Protein
- 20 g
- Carbohydrates
- 40 g
- Fat
- 26 g
- Fiber
- 2 g
Dietary info: Pescatarian, Can be made gluten‑free by omitting bread, Low‑carb if served without toast
Allergens: Fish, Dairy, Gluten
Ingredient Substitutions
- Instead of Salt Cod (desalted): Fresh cod (desalted)
- Instead of Olive Oil: Neutral oil such as canola
- Instead of Lemon Juice: Lime juice
- Instead of Heavy Cream: Whole milk (will be thinner)
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of Fresh Parsley: Chives, Basil
- Instead of Crusty Bread Slices: Baguette slices
Equipment Needed
- Large Pot
- Cutting Board
- Knife
- Fork
- Mixing Bowl
- Measuring Cup
- Spoon
- Baking Dish
- Oven
Critical Steps — Do Not Skip
- Simmer the cod gently to keep it moist.
- Emulsify the olive oil slowly to achieve a smooth paste.
- Bake just long enough to set the texture without drying out.
Chef Tips from the Video
- Leave a few small pieces of cod skin in the purée for extra creaminess – a traditional Niçoise touch.
- Use a high‑quality extra‑virgin olive oil; it adds flavor and helps the emulsion.
- Serve with a lemon wedge on the side for an extra burst of freshness.
Troubleshooting
The mixture is too dry and crumbly.
Add a little more olive oil or a splash of warm water/cream while stirring until the desired consistency is reached.
The mixture separates or looks oily.
Stop adding oil, whisk the existing mixture vigorously, then resume adding oil very slowly.
The brandade is overly salty.
Rinse the cod briefly in fresh water, then pat dry before cooking, or add a bit more cream to mellow the salt.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cod purée up to the seasoning step and refrigerate; bake just before serving.
- The brandade freezes well; thaw overnight in the fridge and re‑bake for 10‑15 minutes.
Frequently Asked Questions
What is the cultural significance and history of Brandade de Morue in Niçoise cuisine?
Brandade de Morue is a classic dish from Nice in the Provence‑Alpes‑Côte d'Azur region. Historically, it was a peasant dish that turned salted cod – a preserved fish that could survive long voyages – into a luxurious purée with olive oil and garlic, reflecting the Mediterranean love of simple, flavorful preparations.
What traditional regional variations of Brandade de Morue exist within French cuisine?
In Nice, the traditional brandade is made without potatoes and often includes a few pieces of cod skin for extra richness. In other parts of France, especially in the north, potatoes are boiled and mashed into the mixture, creating a heartier version. Some coastal areas add a splash of brandy or white wine for depth.
How is Brandade de Morue traditionally served in Nice?
In Nice, the brandade is usually spread on toasted slices of rustic country bread or served alongside raw vegetables such as radishes and cucumber. It may be garnished with a drizzle of olive oil, fresh parsley, and a lemon wedge.
During which occasions is Brandade de Morue typically enjoyed in French culture?
Brandade de Morue is popular as an appetizer for family gatherings, holiday meals, and especially during the winter months when preserved fish is prized. It also appears on the menu of traditional bistros during festive occasions like Christmas and New Year's Eve.
What authentic ingredients are essential for a traditional Brandade de Morue, and what are acceptable substitutes?
The core ingredients are desalted salt cod, extra‑virgin olive oil, garlic, lemon juice, and fresh herbs (thyme, bay leaf, parsley). Heavy cream is optional but adds silkiness. Substitutes include fresh cod (desalted), a neutral oil if olive oil is unavailable, and milk instead of cream, though the flavor profile changes slightly.
What other Niçoise dishes pair well with Brandade de Morue?
Brandade pairs beautifully with Salade Niçoise, ratatouille, grilled vegetables, and a crisp Provençal rosé. A simple side of boiled potatoes or a warm baguette also complements the rich cod purée.
What makes Brandade de Morue special in the broader French culinary tradition?
Brandade showcases the French ability to transform humble, preserved ingredients into elegant, silky dishes through careful emulsification with olive oil. Its balance of salty cod, bright lemon, and fragrant garlic epitomizes the Mediterranean influence on French coastal cooking.
What are the most common mistakes to avoid when making Brandade de Morue at home?
Common errors include adding the olive oil too quickly, which causes the mixture to split, over‑cooking the cod so it becomes dry, and using too much salt‑cod without desalting, resulting in an overly salty purée. Also, baking too long can dry out the brandade.
Why does this Brandade de Morue recipe use a slow oil emulsification instead of a food processor?
Stirring with a fork allows you to control the texture and keep the mixture light and airy. A food processor can over‑process the fish, making it gummy, whereas the manual method preserves a delicate, mousse‑like consistency.
Can I make Brandade de Morue ahead of time and how should I store it?
Yes, you can prepare the purée up to the seasoning step, cover tightly, and refrigerate for up to 2 days. For longer storage, freeze the unbaked brandade in a freezer‑safe container; thaw in the refrigerator and bake before serving.
What does the YouTube channel Gourmandises TV specialize in?
The YouTube channel Gourmandises TV, hosted by a Paris‑based chef, specializes in classic French home cooking, offering step‑by‑step tutorials of traditional dishes, seasonal recipes, and tips for preparing French cuisine in a modern kitchen.
How does the YouTube channel Gourmandises TV's approach to French cooking differ from other French cooking channels?
Gourmandises TV focuses on approachable, everyday French recipes with clear explanations of technique, often highlighting regional specialties like Niçoise brandade. The channel emphasizes using readily available ingredients and practical kitchen tools, making classic French dishes accessible to home cooks worldwide.
Last updated: August 20, 2026
