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.
Tried this recipe?Let us know how it was!
More Cod Recipes from Provence
Cod Fish Steamed in Spinach Leaves and Ratatouille
This is a quick and easy way to enjoy cod, a light white fish that is made for pairing with colourful vegetables! Enjoy it with rice, pasta, or zucchini noodles for a lighter version. The white wine cream sauce is so full of flavour, you'll be sure to bookmark the page to make it again!
Check out this recipe
Cod with Tapenade Crust and Rosé Braised Fennel
This recipe has a few steps. However, as long as you prepare the fennel and black olive tapenade in advance, the cod takes no time to cook.
Check out this recipe
Accras de Morue - Créole Salt Cod Fritters
“A staple dish in the Caribbean where I worked for five years as Head Chef of a fish restaurant, Accras De Morue are crispy, puffy, tender fritters with a little spice. Great with cocktails or a glass of wine!” ~ Head Chef Baptiste
Check out this recipe
Roast Cod with Ratatouille and Tomato Coulis
Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!
Check out this recipe
Roast Cod with a Lemon & Parsley Crust & Stuffed Courgette Flowers
The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
A beach-a-week: les Calanques de MaupasNext Post
Canaletto Comes to Aix-en-ProvenceRelated Provence Articles
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
No Comment