Salt Cod Recipe from Provence
Fish & Seafood · Main Course · Provencal Recipes · TasteWith modern refrigeration, salting cod may no longer be necessary as a food preservation technique, but in many countries, the local diet has revolved around salted fish for at least 500 years. It is said in Portugal that there are at least as many recipes for bacalhau as there are days in the year. In Provence, salted cod is used in brandade, among other dishes.
Salt Cod, Brandade
In France, salt cod is called brandade. The Provence Gourmet shares his recipe for an easy main dish similar to a shepherd’s pie using salted cod. If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles (Provence Gourmet) to learn about his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
Cod ‘Brandade’ à la Provencal
In France, salt cod is called brandade the Provence Gourmet shares his recipe for an easy main dish similar to a shepherd’s pie using salted cod.
Equipment
Ingredients
- 3/4 lb salted cod
- 3/4 lb potatoes not new potatoes
- 1 2/3 cup heavy cream (35%)
- 1 2/3 cup milk
- 2/3 cup olive oil
- 5 garlic cloves
- 5 bay leaves
- 1/2 cup breadcrumbs dried
- 1-2 tsp dried hot pepper
Instructions
- The day before cooking, rinse the salt off your cod and cover it with water in a ceramic mixing bowl. Change the water fine (5) times throughout the next 24 hours. That is the usual time for most of the salt to be removed.
- Peel and rinse your potatoes, cut them in half, and boil them in a stockpot with the milk, cream, peeled garlic, and bay leaves.
- Once cooked take your potatoes out and let them cool
- Strain the milk/cream and set aside for later
- Meanwhile, cook the cod in a stockpot filled with cold water and allow to just boil (see note)
- Remove a piece of fish and check if the meat pulls apart easily it is ready
- Separate the fish meat into small filaments removing the bones
- In a bowl add the olive oil little by little to the fish meat stirring constantly
- Once it is done add the potatoes and about half of the milk/cream
- Add a little hot pepper and mix it all with a fork until it becomes homogeneous. Taste to check if seasoning suits you.
- Spread the breadcrumbs on top of an ovenproof casserole and grill it briefly just before serving with a salad.
Notes
Note: The cooking time for the cod is short. Usually when water starts boiling the fish is cooked. Never leave the fish into boiling water, it hardens it.
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