Provençal Cod Brandade

Ingredients

• 500 g Dried salted cod (Desalt for 36 h, changing the water several times, keep in the refrigerator.)
• 800 g Potatoes (Peel before mashing.)
• 2 gousses Garlic (Crush or finely chop.)
• 3 c. à soupe Olive oil (For sautéing the garlic and cod.)
• 200 ml Liquid cream (Adds creaminess to the brandade.)
• 1 branche Fresh thyme (Add to the cooking broth.)
• 1 feuille Bay leaf (To flavor the cooking of the fish and potatoes.)
• 0,5 c. à café Black pepper (To add when sautéing the cod.)
• 0,5 c. à café Salt (Adjust at the end of cooking if needed.)
• 50 g Breadcrumbs (Sprinkle on top before baking.)

Instructions

1. Desalting the cod

   Place the dried cod in a large container, cover with cold water and refrigerate for 36 h, changing the water every 8 hours.

   Time: PT36H

2. Cooking the fish and potatoes

   In a pot, place the desalted cod, whole potatoes, thyme and bay leaf. Cover with water, bring to a boil then simmer for 25 minutes over medium heat.

   Time: PT25M

   Temperature: 100°C

3. Draining and reserving

   Drain everything in a colander. Set aside the cod, separating it from the potatoes, and keep the broth warm in case you need to adjust the texture.

   Time: PT5M

4. Preparing the potato puree

   Peel the cooked potatoes, mash them with a potato ricer until smooth but with a few small pieces.

   Time: PT10M

5. Chopping the cod

   Cut the cod into small, even pieces, making sure to remove any remaining bones.

   Time: PT5M

6. Sauté the garlic and cod

   Heat the olive oil in the pot over medium heat. Add the crushed garlic and brown for 2 minutes, then add the chopped cod. Sauté for 10 minutes, stirring regularly, and add the black pepper.

   Time: PT12M

   Temperature: medium

7. Incorporating the puree and cream

   Add the potato puree to the pot, mash everything with the wooden spatula until a homogeneous mixture forms. Pour in the liquid cream and continue cooking for 5 minutes, stirring.

   Time: PT5M

   Temperature: medium

8. Transfer to a gratin dish

   Transfer the brandade to a gratin dish, smooth the surface with the back of a spoon.

   Time: PT5M

9. Gratinating in the oven

   Sprinkle the breadcrumbs evenly over the top. Bake at 190°C for 20 minutes until the top is golden and crisp.

   Time: PT20M

   Temperature: 190°C

10. Rest and serving

    Remove the dish from the oven, let rest for 5 minutes before serving with a green salad.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dried salted cod: Fresh cod (after desalting)
• Instead of Potatoes: Sweet potatoes
• Instead of Garlic: Garlic powder
• Instead of Olive oil: Sunflower oil
• Instead of Liquid cream: Thick crème fraîche
• Instead of Fresh thyme: Herbes de Provence
• Instead of Bay leaf: Dried bay leaf
• Instead of Black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Breadcrumbs: Panko, Gluten‑free bread flour

Equipment Needed

• Heavy‑bottomed pot
• Wooden spatula
• Gratin dish
• Colander
• Chef's knife
• Cutting board
• Potato ricer or potato press
• Oven
• Mixing bowl (optional)
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• Complete desalting of the cod (36 h with water changes).
• Cooking the fish and potatoes until tender.
• Sauté the garlic without burning it.
• Gratin until a golden crust is achieved.

Chef Tips from the Video

• Use fresh thyme for a stronger aroma.
• Add a pinch of grated nutmeg with the cream for a subtle touch.
• Serve with a lemony vinaigrette to contrast the richness of the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 days.

Freezer: Can be frozen for up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The cod desalting can be done 2 days ahead.
• Prepare the puree and fish mixture, then refrigerate before the gratin. Bake just before serving.