Recipe for Salt-Cod Brandade a Provencal Classic
The following recipe for salt-cod brandade comes from Gilles Conchy at The Provence Gourmet. The South of France native and his wife returned to the Aix-en-Provence area from southern California with mixed feelings. Although, they were happy to be back in France they were sad to leave California (who wouldn’t be?).
The Provence Gourmet is a culinary experience. The day starts at the market, where Gilles Conchy will provide some menu ideas. Collectively you will shop for the ingredient, and sample some of the local specialities before heading to his kitchen where you will need to roll-up your sleeves and help with the preparation. After a couple of hours of cooking it’s time to eat. Read more about his cooking classes and corporate offerings here.
In Portugal, the culinary rumour is that there are 365 (or more) ways to cook salt-cod (bacalhau) – one for every day of the year. Cod is called morue in French. It is quite common to find this fish on menus, and it is often the “centre” of attention in the traditional Provencal aioli (recipe here). Gilles recipe for brandade a purée of salt cod, olive oil and other ingredients is below.