If my meal has a French theme, this is my go-to appetizer. I also serve it along with the infused vodka or a lovely French champagne.
Brandade comes from the French verb “brandar,” meaning “to stir”. The French city of Nimes is famous for its brandade de morue (cod).
Ingredients
- 1 pound of salted cod (ask for the thick loin section of the cod)
- 2-3 slices of onions
- Several sprigs of parsley
- 3 bay leaves
- Several sprigs of thyme
- 1-2 cloves
- 2 large cloves of garlic
- 1 cup extra virgin olive oil, hot
- ½ cup milk, hot
- ¼ cup heavy cream, hot
- Freshly-ground white pepper, salt if needed, and lemon juice to taste
Preparation
Place the cod in a large bowl, cover with cold water, and put in the refrigerator or a similarly cold place for 16 to 24 hours, changing the water several times. At the end of the soaking time, fill a large saute pan with enough water to cover the fish (do not add the fish yet). Add the onions, parsley, bay leaves, thyme, and cloves, and bring water to a boil for 10 to 15 minutes, allowing the flavors of the herbs and spice to infuse the water. Turn down the heat to low. Put the cod in the pan and “shimmer” the fish for 10 to 12 minutes. (Shimmer is one step below a simmer. The water should not be bubbling, but the fish should just sit in the hot liquid until it flakes.)
DO NOT BOIL or the brandade will be tough.
Remove the cod from the water, let cool slightly, place on a towel, press out excess water, then flake the cod.
In a food processor fitted with a steel blade, process the garlic until well minced. Add the flaked cod. Slowly run the food processor and add the hot oil in a small, steady stream, alternating with hot milk until all is used. NOTE: It is critical to add the oil slowly; if added too fast, the brandade will break down. Finish off the mixture with the hot cream. Add pepper, salt, and lemon juice and adjust the seasonings.
Serve with roasted red peppers, olives, thin slices of fennel, and toast rounds.
