Salt cod brandade

Salt cod brandade: a creamy purée of cod, potatoes and olive oil, baked until golden. A garlicky dish from the south of France that turns an inexpensive fish into a comforting gratin.

Prep: 20 min  |  Cook: 25 min  |  Serves: 4  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 362 kcal · 37 g protein · 26 g carbohydrate · 12 g fat

Ingredients

• 500 g desalted salt cod
• 500 g potatoes
• 3 cloves of garlic
• 10 cl milk
• 3 tbsp olive oil
• parsley

Method

1. Poach the cod for 10 minutes, then flake it, removing the skin and bones.
2. Mash the cooked potatoes with the hot milk and the garlic.
3. Beat the cod, mash and olive oil together to emulsify.
4. Pour into a dish and bake for 20 minutes at 200 °C until golden.

Nutritional benefits

Cod is a lean fish, very rich in protein and iodine. Combined with potato and olive oil (good fats), brandade is a complete, filling dish. It is lighter than many gratins because it contains no cream.

Variations and swaps

• Brandade shepherd’s pie (more potato).
• With a touch of lemon.
• Made with fresh cod.
• Topped with breadcrumbs.

Storage and making ahead

Keeps for 2 days in the fridge and reheats in the oven; can be frozen before baking.

💡 Good to know

Desalt the cod properly (24 hours in the fridge, changing the water several times): this is the step that prevents an over-salty brandade.

Read more

Discover more high-protein recipes · healthy & balanced recipes.

The foods in this recipe: potatoes · garlic · milk · olive oil · parsley.

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