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Brandade is a traditional dish made with cod and olive oil, popular in Western European cuisines. The cod is prepared by removing the bones and skin, then cooked in hot olive oil until it becomes a puree-like consistency. Milk or cream can be added for a creamier texture, and other ingredients like tomatoes, artichokes, or garlic can be added for flavor. Chefs can also use other types of fish or cooking methods to make variations on the dish.
Brandade is a dish composed mainly of cod and olive oil. The two ingredients are blended together to form a thick paste with a texture similar to whipped potatoes. The dish is a traditional element in several Western European cuisines, especially France, although each specific country or region may add extra ingredients to the basic recipe.
The brandade-making process typically begins with preparing the cod for use. Baccalà is cod, a whitefish with a scaly texture, which has been preserved in salt for several weeks before being dehydrated and packaged. To be used in cooking, cod must be immersed in cold water for a long period of time in order to remove the excess salt used for preservation and rehydrate the dried fish. The fish is typically placed in a bowl of cold water and kept in the refrigerator for a day or two before being used.
Once the cod is prepared, the bones and skin are removed and the meat is cut into chunks. The olive oil is usually heated in a heavy-bottomed pan on the stovetop until hot, and then the pieces of cod are added to the hot oil. To get the cod to soften to a puree-like consistency, it is gently stirred until it becomes hot enough to melt slightly into the oil. It is generally recommended to stir fish and oil continuously to make the mixture as smooth as possible. When the dish has reached the desired consistency, it is usually served hot with bread or potatoes as a side dish.
Some brandade recipes call for adding milk or cream to the cooked cod and olive oil mixture. This produces a creamier texture for the final dish. The version with milk or cream is often used in French cuisine. Spanish versions of the dish may include chopped tomatoes or artichokes mixed into the cod once it has finished cooking. Crushed garlic can also be added to make the dish more flavorful. Other possible variations by home cooks include adding cooked mashed potatoes, chestnuts, or croutons.
Modern chefs can also make variations on the dish by using other types of fish or cooking methods. Cod is not readily available worldwide, so some chefs may substitute other flaky fish, such as trout, for cod. Spoons of fish and olive oil can also be coated in egg and breadcrumbs and fried to create brandade pancakes.
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