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Brandade De Morue (Salt Cod Cream)

2 lb Salt cod
4 tb Extra virgin olive oil
1 md Spanish onion; in 1/4" dice
2 Cloves garlic; thinly sliced
2 lg Russet potatoes
3 tb Flour
1 c Milk
1 c Heavy cream
4 tb Parmesan cheese; freshly grated
6 tb Chopped chives
1 Loaf crusty french bread; cut into 1 inch slices and toasted


Salt cod must be soaked in cold water changed daily for 2 days.

Boil the potatoes until tender. Peel and cut into 1/ 2 inch cubes.

Drain salt cod and cut into 1/2 inch cubes. In a 12 inch to 14 inch saute pan, heat oil until just smoking. Add onion and garlic and cook until softened but not colored, about 3 to 4 minutes. Add cod, potatoes and flour and cook 3 to 4 minutes, until warmed through. Add milk and cream and bring to boil, stirring to just barely break down fish. Lower heat and simmer 15 minutes. Pour into shallow bowl, sprinkle with grated cheese and chives and serve with croutons.

Yield: 4 servings as a light main course


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