Brandade DE Morue (Creamy SALT COD DIP)
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
A creamy, garlicky dip made from salt cod and potato, baked until browned and served with bread or crackers.
Ingredients
- 1 pound salt cod, preferably boneless
- 1 small russet potato (8 ounces), peeled and quartered
- 2 to 4 garlic cloves, chopped
- ½ cup extra-virgin olive oil
- ½ cup heavy cream
- Lemon juice
- Black pepper
- 1 Sliced baguette, Crostini, or crackers (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pound salt cod, preferably boneless
- 1 small russet potato (8 ounces), peeled and quartered
- 2 to 4 garlic cloves, chopped
- ½ cup extra-virgin olive oil
- ½ cup heavy cream
- Lemon juice
- Black pepper
- 1 Sliced baguette, Crostini, or crackers
Let's Cook
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Step 1.
Soak in cold water to cover: 1 pound salt cod, preferably boneless
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Step 2.
Refrigerate for 24 hours. Drain, rinse well, and remove any skin and bones. Set aside. Place in a medium saucepan: 1 small russet potato (8 ounces), peeled and quartered
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Step 3.
Add cool water to cover and bring to a boil. Reduce the heat to a simmer and cook until the potato is tender, about 15 minutes. Transfer the potato to a food processor with a slotted spoon. Bring the water back to a boil, add the fish, and remove from the heat. Let stand for 15 minutes, then drain and pat dry. Add the fish to the food processor, along with: 2 to 4 garlic cloves, chopped
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Step 4.
Pulse until the fish is finely chopped. With the machine running, add in a slow stream: ½ cup extra-virgin olive oil; ½ cup heavy cream
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Step 5.
Process until the mixture is the consistency of mashed potatoes. Season to taste with: Lemon juice; Black pepper
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Step 6.
The brandade may be made up to 2 days in advance. To serve, preheat the oven to 400°F. Spread the brandade into a shallow baking dish and bake until browned, about 15 minutes. Serve warm with: Sliced baguette, Crostini, or crackers