Brandade de morue
French cuisine is renowned for being both simple and elegant, emphasizing the use of fresh, high-quality ingredients to create dishes that are both flavorful and sophisticated. One such dish is brandade de morue, a traditional French dish originating from the Languedoc region of Southern France. This dish is an exquisite blend of creamy potatoes, flaky, salted codfish, and fragrant herbs that is both savory and satisfying.
The origins of brandade de morue date back to the 18th century, when cod fishing was a leading industry in the Mediterranean. Brandade, which means “to mash” in Occitan, was traditionally made as a way to use up leftover fish that was too small to be sold. This recipe has since become a classic dish across France, with regional variations that reflect the different culinary traditions of each area.
The star of the dish is the codfish, which is praised for its delicate flavor and texture. The fish is first salted and then soaked in water to reduce its salt content. It is then boiled until tender and flaky, which takes around 10 to 15 minutes, depending on the thickness of the fish. Once cooked, the fish is drained and flaked by hand using a fork or a wooden spoon.
The potatoes used in the recipe are what give this dish its creamy texture. They are first boiled until tender and then mashed until smooth. The mashed potatoes are then combined with the flaked codfish, butter, garlic, and creamy white bean puree. Fresh herbs such as thyme, parsley, and bay leaves are added for flavor, along with a hint of lemon juice for brightness.
The brandade de morue is traditionally served warm, either as a side dish or as a main course. It is often accompanied by crusty bread or served over a bed of roasted vegetables, such as zucchini or bell peppers. The dish can also be garnished with olives, capers, or anchovies for added flavor and complexity.
Overall, brandade de morue is a classic French dish that showcases the simplicity and elegance of French cuisine. Its delicate flavor and creamy texture make it a perfect dish for both casual dinners and special occasions. Whether served as a main course or as a side dish, it is a dish that is sure to impress your guests and leave them wanting more.
Ingredients:
- 1 lb salted codfish
- 2 cups milk
- 2 large potatoes, peeled and cubed
- 4 garlic cloves, minced
- ½ cup olive oil
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 1 cup breadcrumbs
- 2 tbsp chopped parsley
Instructions:
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Start by soaking the salted codfish in a large bowl of water overnight, changing the water a few times to remove the excess salt.
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The following day, drain the water and place the codfish in a large pot with 2 cups of milk. Bring to a simmer and cook for about 10-15 minutes until the fish is cooked through and tender.
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Remove the fish from the milk and set aside. Reserve the milk for later.
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In a separate pot, cook the peeled and cubed potatoes in salted water for about 15-20 minutes until they are soft.
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Drain the potatoes and mash them with a fork or a potato masher until smooth. Set aside.
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and dried thyme and cook for about 1-2 minutes until fragrant.
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Remove the skillet from the heat and add the cooked codfish. Use a wooden spoon to break the fish into small pieces and mix with the garlic and thyme.
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Return the skillet to the heat and gradually add the mashed potatoes to the mixture, mixing well to combine.
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Add about 1/4 cup of the reserved milk to the mixture and continue to stir until the mixture is smooth and creamy.
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Season with salt and pepper to taste.
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Preheat the oven to 375°F and grease a baking dish with olive oil.
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Transfer the mixture to the greased baking dish and sprinkle the breadcrumbs on top.
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Bake for about 20-25 minutes until the top is golden and crispy.
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Garnish with chopped parsley and serve hot.
Enjoy your French Brandade de morue!