Brandade de Morue (Salt Cod and Potato Bake)
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Ingredients
- 500 g salt cod fillet (soaked overnight)
- 500 g floury potatoes, peeled and chopped
- 300 ml milk
- 3 garlic cloves
- 4 tbsp extra virgin olive oil
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 423 kcal
- Protein
- 40.5 g
- Carbohydrate
- 24.4 g
- of which sugars
- 4.8 g
- Fat
- 16.7 g
- of which saturates
- 3.2 g
- Fibre
- 2.9 g
- Salt
- 3.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the soaked salt cod in the milk with the garlic for 12-15 minutes until it flakes easily, then drain, reserving the milk, and flake the fish, removing any skin or bones.
- 2
Boil the potatoes in salted water for 15-18 minutes until tender, then drain and mash with a splash of the reserved milk.
- 3
Heat the oven to 200C (180C fan, gas 6).
- 4
Beat the flaked cod into the mashed potato with the extra virgin olive oil until well combined.
- 5
Spoon into a baking dish, smooth the top and bake for 20-25 minutes until lightly golden.
- 6
Scatter with parsley to serve.
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