Brandade de Morue Nîmoise (Salt Cod and Olive Oil Purée)

Brandade de Morue Nîmoise is a southern French salt cod purée associated with Nîmes, prized for its smooth, olive oil-rich texture and savoury depth. Desalted cod is gently poached, flaked and worked through warm potato with garlicky milk, then beaten with extra virgin olive oil until glossy and spoonable. The result is creamy rather than heavy, with the cod’s saline flavour softened by potato and milk. Finished in the oven until hot and lightly golden, it works well as a comforting main dish or as a generous shared course with simple greens or crusty bread.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Nîmes-style French home cooking
Cooking style Make-ahead friendly
Time commitment Make-ahead friendly

Why this recipe works

  • Salt cod handled properly: Soaking, rinsing and gentle poaching tame the saltiness while keeping the fish tender enough to flake into the purée.
  • Silky texture: Warm milk and olive oil are beaten in gradually, helping the potato and cod form a glossy, spoonable mixture.
  • Deep savoury flavour: Bay leaves, garlic and good olive oil add aromatic depth without overwhelming the distinctive taste of the salt cod.

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Timing notes

  • Allow time for soaking: The cod needs a full soak in cold water, with several water changes, so plan this step before the day you want to serve it.
  • Most of the time is inactive: The hands-on work is mainly boiling, poaching, mashing and beating; the long timing comes from desalting the cod.
  • Best served hot: Brandade is at its best straight from the oven, when the top is lightly golden and the centre is still soft and creamy.

Ingredient notes

  • Taste before salting: Salt cod varies widely, so taste a small flake after soaking and season the finished brandade only if it genuinely needs it.
  • Use an olive oil you like: Olive oil is a defining flavour here; a fruity extra virgin oil gives the purée a fuller, more rounded finish.
  • Check the fish carefully: Even boneless salt cod can contain small bones, so flake it thoroughly before mixing it into the potatoes.

Texture tips

  • Keep the base warm: Warm potatoes take in the milk and oil more easily, giving the brandade a smoother texture.
  • Add liquid gradually: Beat in the warm milk little by little, then drizzle in the olive oil slowly so the purée becomes glossy rather than loose.
  • Do not boil the milk: The milk should be steaming, not bubbling, which helps the mixture stay smooth as it is worked into the cod and potato.

Make-ahead tips

  • Desalt the cod ahead: The soaking step can be completed in advance, with the cod kept chilled until you are ready to cook.
  • Reheat gently: Reheat leftovers in a 180°C (355°F) oven until piping hot, adding a small splash of milk if the purée has firmed up.
  • Best texture on the day: Although it keeps in the fridge, the brandade is creamiest when baked and served the same day it is mixed.

Equipment you'll need

Baking dish Colander Large pot Oven Potato masher Saucepan
Ingredients
Instructions
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  1. Rinse the salted cod, then place it in a bowl and cover with plenty of cold water. Soak in the fridge for 24 hours, changing the water 3 to 4 times.
  2. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and bring to the boil; cook for 15 to 20 minutes until very tender.
  3. While the potatoes cook, drain the cod and put it in a saucepan with the bay leaves. Cover with fresh cold water, bring just to a gentle simmer, then poach for 8 to 10 minutes until the fish flakes easily.
  4. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Mash until smooth, then keep on a very low heat so they stay warm.
  5. Lift the cod out, discard the bay leaves, and flake the fish, checking for any bones. Add the cod to the warm potatoes and mash together until evenly combined.
  6. Finely chop the garlic. Warm the milk in the saucepan with the garlic for 2 to 3 minutes over low heat, just until steaming, then remove from the heat.
  7. Beat the warm garlicky milk into the cod and potato mixture a little at a time until smooth. Slowly drizzle in the olive oil while beating vigorously, until the brandade is glossy and spoonable; season with black pepper and add fine sea salt only if it needs it.
  8. Heat the oven to 200°C (390°F). Spoon the brandade into a baking dish and bake for 15 to 20 minutes until hot throughout and lightly golden on top.

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Recipe notes

Tips

  • Soak the cod in the fridge, and taste a small flake after soaking; if it is still aggressively salty, give it another water change and a little more time.
  • Keep the milk warm, not boiling, so the purée stays smooth and does not split when you beat it in.
  • If serving vulnerable groups, use pasteurised milk and ensure the brandade is baked until piping hot throughout.

Substitutions

  • Replace whole milk with lactose-free milk for a similar richness.
  • Replace extra virgin olive oil with light olive oil for a milder flavour.

Storage

  • Refrigerate up to 2 days
  • Cool, cover and refrigerate. Reheat in a 180°C (355°F) oven for 15 to 20 minutes until piping hot, adding a small splash of whole milk if it has stiffened.

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Brandade de Morue Nîmoise (Salt Cod and Olive Oil Purée)
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Recipe overview

  • Servings: 4 servings
  • Total time: 3h 30min (45min active)
  • Difficulty: Medium
  • Cuisine: French
  • Allergens:
    Fish Milk
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Equipment you'll need

Baking dish Colander Large pot Oven Potato masher Saucepan
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Black pepper

1 cup ≈ 110.4 g
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Extra virgin olive oil

1 cup ≈ 240 ml
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1 cup ≈ 268.8 g
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