If you’ve ever wandered through the sunlit markets of Provence or the Languedoc, you may have encountered one of the region’s most iconic dishes: Brandade de Morue. This creamy, garlicky purée of salt cod and olive oil is a masterpiece of Mediterranean simplicity.

Eaten warm or at room temperature, spread on crusty bread or served with potatoes, Brandade de Morue is both rustic and elegant—a dish that has stood the test of centuries.

🏛️ A Taste of History

Salt cod (morue in French) has long been a staple across Europe, thanks to its ability to keep well without refrigeration. In Provence, cooks transformed this preserved fish into something exquisite by pairing it with local olive oil, garlic, and cream.

The name brandade comes from the Provençal word brandar, meaning to stir or shake—a reference to the way the cod is whipped with oil until smooth and creamy. Today, Brandade is served in bistros, at family tables, and even during Christmas feasts.

🛒 Ingredients (Serves 4–6)

400 g salt cod fillet (morue salée)

500 ml milk

500 ml water

2 bay leaves

3 garlic cloves

150 ml extra virgin olive oil

100 ml heavy cream

Freshly ground black pepper

Juice of ½ lemon

Fresh parsley, chopped, for garnish

(Optional: 2 medium potatoes, boiled and mashed – some regional versions add potato for a heartier texture.)

🔪 Step-by-Step Preparation

1. Desalt the cod

Rinse the salt cod under cold water.

Soak in fresh water for 24–36 hours, changing the water several times, to remove excess salt.

2. Poach the fish

Place the soaked cod in a saucepan with milk, water, bay leaves, and 1 garlic clove.

Bring to a gentle simmer and poach for 10–12 minutes, until the fish flakes easily.

Drain and remove skin and bones.

3. Prepare the purée

In a mortar or mixing bowl, mash 2 garlic cloves into a paste.

Flake the cod into the bowl.

Gradually beat in warm olive oil, little by little, stirring constantly until creamy.

Stir in warm cream, then season with black pepper and lemon juice.

(Optional: mix in mashed potatoes for a thicker version, known as Brandade Nîmoise.)

4. Serve

Serve warm or at room temperature. Spread onto toasted baguette slices or accompany with boiled potatoes.

🍷 Serving Suggestions

Best enjoyed with toasted country bread, crostini, or baguette.

A side of lightly dressed salad balances its richness.

Pair with a Provençal white wine such as Cassis, Picpoul de Pinet, or even a crisp Sauvignon Blanc.

💡 Tips & Variations

Extra smooth brandade: Use a food processor or stand mixer to whip the mixture into a mousse-like consistency.

Gratin version: Spread brandade in a baking dish, top with breadcrumbs, and bake until golden.

Mediterranean twist: Add a hint of nutmeg or swap lemon juice for a drizzle of truffle oil.

Spanish cousin: In Catalonia, a similar dish is called Brandada de Bacalao.

🌟 Final Thoughts

Brandade de Morue is proof of Provence’s genius for transforming simple, humble ingredients into culinary treasures. With its creamy texture, garlicky aroma, and subtle brininess, it’s a dish that brings the Mediterranean to your table.

Serve it with bread and wine, and you’ve got the perfect Provençal aperitif or starter—one that feels timeless and refined.