Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Brandade de Morue
Creamy salt cod and potato puree from Provence with olive oil and garlic. Blending the salt cod and olive oil in alternately, rather than all at once, emulsifies the mixture into a smooth, creamy puree instead of a greasy, split one.
Ingredients
Instructions
Poach soaked salt cod in fresh water with 2 garlic cloves for 15 minutes. Drain and flake.
Mash potatoes with remaining garlic to a smooth puree.
Blend salt cod, potato and olive oil together alternately.
Add warm cream to reach a creamy consistency. Season.
Spread on warm toasted baguette slices or pile into a baking dish and gratinate briefly.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
