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Salt-Cod Brandade Recipe Provence

Salt Cod Brandade

Salting fish was a process that began some 500+ years ago to preserve the cod, that was caught off the coast of Newfoundland in Canada. Salt is still used (although not as extensively) as a preservative for cod, the fish is essentially dried and dehydrated. The longest part of this recipe is soaking the salt-cod to fully remove the salt.
Prep Time 15 mins
Cook Time 15 mins
Total Time 1 d 30 mins
Course Main Dish
Cuisine French, Provencal
Servings 6 people


  • 400 gr (14 oz) Salted cod
  • 400 gr (14 oz) ‘Old’ Potatoes they should flake easily when cooked
  • 40 cl (13 oz) Heavy Cream
  • 40 cl (13 oz) Milk
  • 15 cl (5 oz) olive oil
  • 5 Garlic Cloves crushed
  • 5 Bay Leaves
  • 100 gr (4 oz) Dried Breadcrumbs for the topping
  • Dried hot pepper to taste


  • Preparation: 24H before cooking rinse the salt off your cod and cover it water in a dish.
  • Change the water 5 times throughout the next 24H, that’s the usual time for most of the salt to be taken out.
  • 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 down.
  • Filter the milk/cream and keep it.
  • Meanwhile cook the cod into a pan filled with cold water. Note the cooking time is short.
  • Usually when water starts boiling the fish is cooked.
  • Remove the cod out and that check the meat falls apart easily. Never leave the fish into boiling water, it hardens it.
  • Separate the fish meat into small filaments removing all the bones.
  • Then pour the olive oil little by little while stirring the fish meat.
  • 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 smooth and homogeneous.
  • Taste to check if seasoning suits you. Spread the breadcrumbs on top and grill it shortly just before serving with a green salad.
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