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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