Brandade de Morue

This combines two of Evan’s favorite flavors, garlic and butterfat, with the delightful texture and flavor of salt cod.

Makes 6 to 8 servings

1 pound boneless, skinless salt cod

2 to 3 boiling potatoes

¾ cup heavy cream

½ cup olive oil

6 to 7 large garlic cloves

1 baguette

One to two days before preparing the brandade, place

1 pound boneless, skinless salt cod

in plenty of cold water and soak covered in the refrigerator. Change the water three or four times during the soaking period. Drain and rinse the fish.

Place the cod in a large saucepan. Add cold water to cover and bring to a simmer over medium heat. Immediately remove the pan from the heat, cover and let stand for 15 minutes. Drain well. When cool enough to handle, scrape off any fatty skin and remove any bones. Tear the fish into bite-size pieces.


2 to 3 boiling potatoes, peeled

in boiling salted water until soft. Drain, let cool and mash gently with a fork.


¾ cup heavy cream

over medium-high heat. At the same time, in a small saucepan over medium heat, heat

½ cup olive oil

until it smokes. Place the salt cod and

5 to 6 large garlic cloves, finely minced

in a food processor and pulse to just mix. Add the potatoes. Add the hot oil in a thin stream, pulsing the machine on and off, so the cod is not overworked. When the oil is fully incorporated and the mixture is fairly smooth, slowly add the heavy cream, pulsing on and off to avoid overmixing. Mix until fluffy and smooth. Season with black pepper to taste.


1 baguette

into ¼-inch-thick slices. Toast and rub each slice with

garlic clove, cut in half

Serve the brandade with the toasts.

Adapted from Bistro Cooking, by Patricia Wells

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