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Cod, Olive Oil, and Cream Sauce (Brandade de Morue)

Cod, Olive Oil, and Cream Sauce (Brandade de Morue) — a fish recipe, 7 ingredients.

Fish

contains dairycontains fish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 lb salt cod, skinless and boneless
  • 1 cup olive oil
  • ½ cup milk or heavy cream
  • 1 tbsp fresh lemon juice, or to taste
  • 1 cup finely-chopped onion
  • 2 cloves garlic, pressed or grated with a microplane
  • Pepper
Make it lactose-friendly
  • ½ cup milk or heavy cream → lactose-free heavy cream or full-fat coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Place the salt cod in a large bowl of cold water.
  2. Soak for 24 hours, changing the water several times. When the fish has completely rehydrated, it is ready for the next step.
  3. Poach the cod in plain water for 25 minutes or until it flakes easily when tested.
  4. Drain and break it into pieces.
  5. Cook the onion in olive oil over low heat until translucent.
  6. In a food processor, purée the cod, onion, and garlic with half of the olive oil.
  7. With the motor running add the milk or cream, rest of the oil, lemon juice and pepper.
  8. Blend until smooth. If it is too thick, thin with milk or cream.
  9. Serve on toast or over potato slices, coated with olive oil and roasted in a 400ºF (200ºC) oven for 30 to 40 minutes, turning once.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0