Recipe · Occitania · Montpellier
Brandade de morue
the most iconic dish of Occitan cooking, born as a way of keeping salt cod and turned into a dish for feast days
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- if the cod is not already desalted, keep it in cold water for 24 hours changing the water several times, then simmer it for 15 to 20 minutes until tender
- drain it and remove every bone, the flesh must be perfectly clean
- warm the milk with the crushed garlic over a low heat, add the flaked cod and stir
- add the oil a little at a time, stirring, until the cream is smooth
- season with salt, pepper and nutmeg, taste and adjust
- serve warm with toasted bread, a thread of oil and fresh parsley
Other recipes
Same country first.
