Brandade

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Brandade

Type	Emulsion
Place of origin	France
Region or state	Roussillon, Languedoc and Provence
Serving temperature	With bread or potatoes
Main ingredients	Salt cod and olive oil
Variations	Atascaburras
Cookbook: Brandade   Media: Brandade

Brandade is an emulsion of salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French it is sometimes called brandade de morue and in Spanish it can be called brandada de bacalao ('morue' and 'bacalao' meaning salt cod). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); and Catalonia, Balearic Islands and Valencia in Eastern Spain. Similar preparations are found in other Mediterranean countries such as Italy (baccalà mantecato), Portugal, the Greek Cyclades (brantada) and other regions of Spain (for example, , which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.^[1]

In Menorca (Balearic Islands, Spain) sometimes artichokes may be added. In Marseille and Toulon, crushed garlic is added to the dish. Potato is also added to brandade in France and Basque Country, but not in Catalonia. Neither cream nor milk are included in traditional recipes in Occitania or Spain.^{[citation needed]}

The early versions of the recipe contained only cod and oil, but potatoes have long been added. The version with potatoes may be called brandade de morue parmentier, after Antoine-Augustin Parmentier.^[2]

References[]

External links[]

Wikibooks Cookbook has a recipe/module on Brandade de Morue

• "Brandade de morue de Nimes". Everything2.com.
• "Brandade recipe". Gourmet Traveller magazine.