How to Make French Style Brandade de Morue Like a Pro: Recipe by Koji Cooks
- Michael Fennelly
- Feb 28
- 2 min read
Brandade de Morue is made using salt cod that comes in a wooden box. It's very simple to prepare and perfect as a party appetizer. The salt cod must be soaked overnight with multiple water changes. I usually start in the morning, changing the water several times throughout the day and once before bed, so it's ready to use the next morning. We top ours with a bit of Gruyère cheese, but any cheddar or Swiss cheese will also work. Serve with crusty French bread. We pair ours with a simple salad - refer to Koji Cooks recipe for a simple salad with truffle vinaigrette.
BRANDADE DE MORUE
1 box of salt cod (1 pound) soaked 24 hours in the refrigerator with several changes of water - see intro above.
3 cups of russet potatoes, peeled and cubed, kept in cold water.
1 cup of heavy cream
1 tablespoon minced garlic
2-3 small bay leaves
fresh ground black or white pepper
1/4 cup extra virgin olive oil
1/2 cup chopped flat leaf parsley
1/3 cup sliced scallions
1 cup of shredded Gruyere cheese
crusty french bread
METHOD - Refer to photos for steps
Drain the soaked cod and cut it into 1/2" cubes. Combine the cod and potatoes in a pot with water covering them by 1/2". Bring to a boil, then reduce to a simmer and cook for 20 minutes. Drain and transfer to a stand mixer with the paddle attachment. Meanwhile, place the cream, garlic, bay leaves, and pepper in a small pot and bring to a rapid simmer over medium-high heat. Cook, stirring, for 5 minutes until the garlic has softened. Add the cream mixture to the stand mixer with the cod and whip on medium speed for 45 seconds. Turn off the mixer, add the oil, parsley, and scallions, and mix on low speed until well combined. Transfer to a casserole dish or individual ramekins and top with Gruyere. Bake at 400 degrees for about 10 minutes or until heated through and the cheese is bubbly and melted. Serve with warmed French bread. The Brandade can be prepared in advance and refrigerated or frozen for later use.
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