Brandade de Morue (Salt Cod and Potato Purée with Garlic)

Brandade de morue is a classic French salt cod purée, traditionally served warm as a spoonable starter, dip or light dish with bread, toast or simple vegetables. Its character comes from the meeting of gently poached cod, tender potato, garlic and olive oil, worked together until smooth, creamy and savoury rather than fishy. In this version, whole milk softens the cod’s saltiness, while double cream gives the purée a richer finish. Lemon zest, a little juice and fresh parsley keep the final flavour bright, cutting through the olive oil and cream so the dish stays elegant and balanced.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style French coastal cooking
Flavor profile Creamy • Savoury • Garlicky • Lightly salty
Techniques Soaking • Poaching • Beating
Cooking style Make-ahead friendly
Time commitment Make-ahead friendly
Key equipment Potato masher • Wooden spoon • Whisk

Why this recipe works

  • Silky texture: Starchy potatoes, warm milk, cream and olive oil combine to create a smooth, spoonable purée.
  • Classic technique: Beating the flaked salt cod into the potatoes helps bind the fish, garlic and oil into a cohesive brandade.
  • Lifted finish: Lemon zest, lemon juice and parsley cut through the richness and sharpen the savoury salt cod flavour.

Get the most out of this recipe

Timing notes

  • Plan for soaking: The salt cod needs a full soak in cold water before cooking, with several water changes to draw out excess salt.
  • Serve warm: Brandade is best served warm, while the purée is loose, glossy and easy to spoon.

Ingredient notes

  • Choose prepared salt cod if possible: Skinless, boneless salt cod makes the recipe easier to handle, though it should still be checked carefully after poaching.
  • Season at the end: Salt cod varies widely in salinity, so taste after soaking and add extra salt only once the purée is finished.
  • Use lemon to balance richness: A little lemon juice brightens the cream and olive oil without making the brandade taste sharp.

Texture tips

  • Add the milk gradually: Beat in the warm poaching milk a little at a time so the potatoes absorb it evenly and the mixture stays smooth.
  • Keep the heat gentle: Low heat helps the cream and olive oil emulsify into the purée rather than separating.
  • Mash the potatoes thoroughly: A smooth potato base gives the finished brandade a finer, more cohesive texture.

Authenticity notes

  • Built around salt cod: Brandade is traditionally centred on desalted cod worked with garlic and olive oil until rich, savoury and spreadable.
  • Potato adds body: Some versions are mostly cod and oil, while potato-based versions like this one are softer, milder and more substantial.

Equipment you'll need

Colander Large pot Potato masher Saucepan Whisk Wooden spoon
Ingredients
Instructions
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  1. Rinse the salted cod, then put it in a bowl and cover with cold water. Soak for 24 hours in the fridge, changing the water 3 to 4 times. Drain well.
  2. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, add a pinch of fine sea salt, and bring to the boil. Simmer for 15 to 20 minutes until very tender, then drain and return to the pot to steam-dry for 2 minutes.
  3. Meanwhile, put the cod in a saucepan and cover with the whole milk. Bring just to a gentle simmer, then poach over low heat for 8 to 10 minutes until the fish flakes easily. Lift out the cod, reserving the milk, and flake the fish, discarding any bones or skin.
  4. Mash the potatoes until smooth, then add the garlic and beat it in well. Add the flaked cod and beat vigorously with a wooden spoon until the mixture starts to come together. Keep the heat low so it stays warm but does not catch.
  5. Warm the reserved milk gently, then beat it into the brandade a little at a time until silky and spoonable. Beat in the double cream, then slowly drizzle in the extra virgin olive oil, whisking or beating constantly, until glossy and emulsified. Season with black pepper and add fine sea salt only if it needs it.
  6. Finely chop the parsley and zest the lemon, then squeeze in a little lemon juice to taste. Fold in most of the parsley and a pinch of lemon zest, keeping a little of each to finish. Serve warm, topped with the remaining parsley and a final touch of lemon zest.

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Recipe notes

Tips

  • Taste the cod after soaking and before seasoning the finished purée; some pieces stay saltier than others, so adjust the fine sea salt at the end.
  • Keep the heat low while beating in the cream and olive oil so the mixture stays smooth and does not split.
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the fish is cooked until it flakes easily and is piping hot when served.

Substitutions

  • Replace double cream with crème fraîche for a slightly tangier finish; warm it gently and do not let it boil once added.
  • Replace fresh flat-leaf parsley with fresh chives for a milder, oniony freshness.

Storage

  • Refrigerate up to 2 days
  • Cool quickly, cover, and refrigerate. Reheat gently in a saucepan over low heat, loosening with a splash of whole milk if needed, until piping hot.

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Recipe overview

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

Colander Large pot Potato masher Saucepan Whisk Wooden spoon
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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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Fine sea salt

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