Brandade De Morue

May 09, 2023May 9, 20230 2

Easy to make Brandade De Morue recipe to enjoy with friends and family

by The Chefin Seafood

Prep

30 min + overnight soak

Cook

30 min

Ready In

1 hour

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

403

Sugar

Fat

34g

Brandade De Morue is a traditional French recipe that originated in the port city of Nimes. It is made with salt cod fish, boiled potatoes, garlic, and olive oil, and is often served as a dip or spread with bread or crackers. This dish has a creamy texture and a salty, savory flavor that is perfect for sharing with friends and family. It can be served as an appetizer or as a main dish, depending on the occasion. Brandade De Morue is a versatile dish that is easy to make and sure to impress any guest.

Instructions

1.	Soak the salt cod fish in cold water overnight, changing the water at least 2-3 times.
2.	Clean the fish by removing the skin and bones and cutting it into small pieces.
3.	Boil the fish and the peeled potato in a pot of water for 20-30 minutes or until the potato is soft.
4.	Drain the water and let the fish and potato cool.
5.	Mash the fish and potato together using a fork or a potato masher.
6.	Add the garlic and continue mashing.
7.	Gradually add the olive oil and keep mashing until the mixture is creamy and smooth.
8.	Add black pepper to taste and serve.

PROS

Brandade De Morue is a classic dish from the South of France that is easy to make and can be enjoyed as a dip or spread.

It is high in protein and healthy fats.

CONS

This recipe requires overnight soaking and boiling the fish, which can be time-consuming and messy to clean up.

The dish can be quite salty due to the salt cod fish, so it should be consumed in moderation.

HEALTH & BENEFITS

Salt cod fish is a good source of omega-3 fatty acids, which can help reduce inflammation and improve heart health.
It is also high in protein, which can help promote muscle growth and repair.

	1 3/4 lbs salt cod fish
	1 large potato
	2 garlic cloves
	1 cup olive oil
	black pepper ( to taste )