Salt Cod Brandade is a delicious, creamy dip which has rich fish flavour from the salt cod. The basic recipe is a mixture of salt cod and olive oil. As with many classic dishes there are plenty of variations depending on where the dish is being served you will find “extra” ingredients of garlic, potato, chestnut, artichokes, milk or cream to name but a few. In French it is sometimes called Brandade de Morue and in Spanish it can be called Brandada de bacalao. (‘morue’ being the French name for cod and bacalao the Spanish one).
This dish will also make an excellent lunch, with some salad and bread or could be served as starter. It can also be served hot with cheese sprinkled over and then browned under a hot grill – brandade de morue au gratin.
This is a delicious dip made from salt cod and potatoes with garlic, lemon and oil whipped in. It takes just minutes to make in a food processor.
This version comes from our supplier Thule Ventus in the Shetland Islands. You can find out more about them here >>
Ingredients For Salt Cod Brandade
150g reconstituted salt cod – Use 1 pack of Thule Ventus Salt Cod from Walter Purkis & Sons
100g potatoes – plain boiled
Grated rind and juice of 1 lemon
50ml olive oil
1 clove garlic – crushed
Cooking Method For Salt Cod Brandade
First prepare the salt cod: Rinse well under cold running water until any salt on its surface is washed away. Then soak for 24 hours to remove the salt. (Up to 36 hours for a very thick piece). Place the fish in water making sure that it is completely covered by the water. Change the water 2 or 3 times during the soaking period.
TOP TIP: Don’t try to speed up the soaking process. Change the water several times. Check carefully for bones before processing.
The rest of the process is quick and easy – put everything into a food processor and blend till smooth.
Garnish with a little smoked paprika, if you like. Serve with a selection of crudités.
