New This Month


A mixture of salt cod and olive oil, this has its origins in France, Italy, and Spain.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 4 1/2 cups brandade

Photography: Marcus Nilsson

Source: Martha Stewart Living, February 2012


  • 1/2 pound salt cod
  • 1 cup whole milk
  • 2 cups heavy cream
  • 5 garlic cloves
  • 2 large russet potatoes, peeled and chopped
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Slices of toasted or grilled country bread


  1. Soak cod, skin removed, in water, covered and refrigerated, for 3 days (change water twice daily). Drain, and cut into small pieces. Simmer milk, cream, garlic, and potatoes until potatoes are fork-tender, 10 to 15 minutes. Add salt cod, and simmer until tender, about 15 minutes. Reserving 1 cup liquid, transfer mixture to a large bowl. Add olive oil in a slow, steady stream, stirring until mixture is almost smooth, and adding liquid if needed. Season with salt to taste, and drizzle with oil, if desired. Serve with warm bread.

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