Photo: Marcus Nilsson
Prep Time:
15 mins
Total Time:
3 days 45 mins
Makes 4 1/2 cups brandade

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


  • ½ pound salt cod

  • 1 cup whole milk

  • 2 cups heavy cream

  • 5 garlic cloves

  • 2 large russet potatoes, peeled and chopped

  • ½ 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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