Salt Cod Recipe from Provence
With modern day refrigeration it may not longer be necessary to salt cod as a 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 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 find out about his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
Cod ‘Brandade’ à la Provencal
- 400gr 3/4 lb Salted cod
- 400gr 3/4 lb Potatoes not new potatoes
- 400ml 1 2/3 cup Heavy Cream
- 400ml 1 2/3 cup Milk
- 150ml 2/3 cup olive oil
- 5 Garlic Cloves
- 5 Bay Leaves
- 100gr 1/2 cup Dried Breadcrumbs
- 1-2 tsp Dried hot pepper
- 24H before cooking rinse the salt off your cod and cover it with water in a dish. Change the water 5 times throughout the next 24H, 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 with the milk, the cream, the peeled garlic and the 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 pan 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 and grill it shortly just before serving with a salad