Brandade de Morue

Name: Brandade de Morue
Yield: makes 6 to 8 servings
Ingredients: 1 pound boneless salt cod (bacalao), soaked overnight in several changes of cold water (page 245); 2 garlic cloves, peeled, or to taste; 2/3 cup extra virgin olive oil; 2/3 cup heavy cream or milk; Salt and black pepper to taste; Juice of 1 lemon, or to taste; 1/8 teaspoon freshly grated nutmeg

December 14, 2011

Salt cod is an ancient food, the result of a need to preserve plentiful catch while still at sea. It has been used in many different ways, but one of the greatest is brandade de morue, a Provençal classic that is rich, filling, and truly special. Though salt cod isn’t available everywhere, it can be found in many supermarkets, without much trouble, and making brandade is easier than ever thanks to the food processor (use a mortar and pestle if you insist on tradition). Brandade can be served with crusty bread, spread on Crostini (page 41), or stuffed into roasted tomatoes or peppers, especially piquillo peppers (page 492 or 47).

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