Brandade de Morue Recipe with Potatoes and Olive Oil
This brandade de morue is based on my YouTube video, with a few adjustments since publication to make the salt level, olive oil quantity, and cooking times more reliable for home kitchens. I make it this way because fresh cod can be quickly cured overnight, then mixed with potatoes, garlic, and olive oil for a rustic French-style gratin that is rich, comforting, and easier to control than traditional dried salt cod.
Brandade de morue is a warm cod and potato gratin made by combining salted cod, mashed potatoes, garlic, and olive oil, then baking it with breadcrumbs until golden. This version is different from a creamy seafood casserole because it has no heavy cream or cheese. It is a hearty, protein-rich comfort dish that works in winter, for a bistro-style dinner, or year-round when you want a make-ahead fish recipe with simple ingredients.
Why This Brandade Works
A good brandade needs balance. Too much cod and it can taste very salty and intense. Too much potato and it becomes more like fish-flavoured mashed potatoes. I prefer to use almost equal parts cod and potatoes because the texture stays soft and generous while still keeping the flavour of the fish.
The original video used fresh cod salted overnight, not dried salt cod. That detail matters. Traditional dried salt cod often needs a long soak, sometimes with several water changes. Fresh cod cured for 24 hours is much faster, but it still needs to be rinsed well and tasted carefully before mixing. This corrected version keeps the spirit of the video but adds clearer steps so the finished brandade is not too salty.
The olive oil is also important. In the video, the amount is about 1 cup, but potatoes absorb oil differently depending on their variety and moisture. I prefer to add the oil gradually. The final texture should be creamy, rustic, and spoonable, not greasy or loose.
This recipe is different from a fried fish dinner like crispy beer-battered fish and chips because here the cod is gently steamed and folded into a gratin. It is also different from a quick fish sandwich like homemade Filet-O-Fish because the goal is not crunch on the outside, but a soft, garlicky, Provençal-style fish and potato filling under a golden breadcrumb top.
Ingredients You Need
For the cod, use fresh cod fillets, ideally thick pieces. If the fish has skin, keep it on during curing and steaming, then remove it before mixing. The skin protects the fish a little and makes it easier to handle.
For the potatoes, choose yellow potatoes, Yukon Gold potatoes, or another potato that mashes well. Very waxy potatoes can make the brandade feel heavier and less creamy. If you love classic potato dishes, this recipe sits in the same comfort-food family as homemade mashed potatoes, but the texture here should stay a little more rustic because the cod is folded in.
Garlic is part of the character of brandade. The video uses a generous amount, and it works because the garlic cooks with the potatoes. If you prefer a milder flavour, reduce the garlic slightly instead of removing it completely.
The breadcrumb topping gives contrast. Without it, the dish is soft from top to bottom. With it, you get a golden surface and a more complete gratin. For another French potato gratin idea, traditional gratin dauphinois is richer and creamier, while this brandade is more fish-forward and olive-oil based.
Step-by-Step Instructions
1. Cure the cod overnight
Place the fresh cod in a shallow dish, skin side down if it has skin. Sprinkle the salt evenly over the fish. Cover tightly and refrigerate for 24 hours.
This step seasons and firms the cod. It does not turn it into fully dried salt cod, but it gives the fish the flavour and texture needed for a proper brandade.
2. Rinse and check the salt level
The next day, rinse the cod very well under cold running water. Pat it lightly with paper towels.
For better control, remove a tiny flake from the thickest part and taste it after a quick rinse. It should taste seasoned, not aggressively salty. If it is too salty, soak the cod in cold water for 20 to 30 minutes, then drain and pat dry again.
This is the most important correction in the recipe. Salted fish can vary depending on thickness, salt type, and how evenly it was cured. A quick taste prevents the finished brandade from becoming too salty.
3. Cook the potatoes and garlic
Peel the potatoes and cut them into even chunks. Place them in a pot with the peeled garlic cloves and a small pinch of turmeric if using. Cover with cold water.
Do not add salt to the potato water. The cod already brings seasoning, and you can always adjust at the end.
Simmer until the potatoes are completely tender. Drain very well. Watery potatoes can make the brandade loose, especially once the olive oil is added.
4. Steam the cod
Place bay leaves and peppercorns in the steaming water. Add the cod to the steamer basket. Steam gently until the cod flakes easily.
For thin fillets, this may take around 10 to 12 minutes. For thicker pieces, it may take closer to 18 to 20 minutes. Avoid overcooking the fish. It should flake, but it should not become dry.
For checking fish doneness more precisely, the internal cooking temperature chart for fish and other foods is a useful reference.
5. Mash the potatoes, garlic, and cod
Remove the cod skin if needed. Add the steamed cod to the drained potatoes and garlic.
Mash everything together with a potato masher. Do not blend it in a food processor. A processor can make the potatoes gluey and can turn the cod into paste. The best brandade has a rustic texture with small flakes of fish still visible.
6. Add the olive oil gradually
Start by adding about 2/3 cup olive oil. Mix and mash until the brandade becomes smooth and cohesive. Add more olive oil little by little, only as needed.
The full amount can go up to about 1 cup, but you may not need all of it. The final texture should be rich, creamy, and spreadable. It should hold its shape in the gratin dish without looking oily.
Taste and add black pepper. Add salt only if needed.
7. Bake the brandade
Grease a baking dish. Spread the brandade evenly in the dish and smooth the top with a spatula.
Sprinkle breadcrumbs over the surface. Bake at 400°F until hot throughout and golden on top, about 15 to 20 minutes.
For a darker topping, broil briefly at the end, watching carefully so the breadcrumbs do not burn.
8. Serve
Serve the brandade hot with toasted bread, croutons, or a crisp salad. It can be a main dish with vegetables or a generous appetizer for sharing.
For a fresh side, a simple salad works well. If you want something more classic and comforting, serve it with oven-roasted mixed vegetables or air fryer roasted potatoes, depending on how hearty you want the meal to be.
Substitutions
If you cannot find fresh cod, haddock or another firm white fish can work. The flavour will be slightly different, but the technique stays the same.
If you are using traditional dried salt cod, do not follow the 24-hour curing step. Dried salt cod must be soaked according to its thickness and salt level before cooking.
If you want a milder garlic flavour, use 3 to 4 garlic cloves instead of the full amount. If you want a stronger Provençal flavour, add a small amount of thyme to the potato cooking water.
If the brandade feels too firm, add a few spoonfuls of warm water, warm milk, or extra olive oil. Add only a little at a time.
If you want a smoother finish, mash longer by hand, but avoid using a blender. The rustic texture is part of the dish.
FAQ
Can I make brandade de morue ahead of time?
Yes. Assemble it in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add the breadcrumbs just before it goes into the oven so the topping stays dry and crisp.
Can I freeze brandade?
You can freeze it, but the texture of the potatoes may become slightly grainy after thawing. It is better made fresh or refrigerated for the next day.
Is this recipe made with fresh cod or salt cod?
This version starts with fresh cod that is salted for 24 hours. It is not the same as store-bought dried salt cod. That is why the rinsing and tasting step is important.
Why is my brandade too salty?
The cod may not have been rinsed enough after curing, or the fillets may have been thin and absorbed too much salt. Next time, rinse well and soak the cod in cold water for 20 to 30 minutes if it tastes too salty before cooking.
Why is my brandade greasy?
Too much olive oil was likely added too quickly. Add the oil gradually and stop when the texture is creamy and spreadable.
Can I add cream?
You can, but I prefer olive oil for this version because it keeps the dish closer to the style of the video. If you want a softer texture, add a small splash of warm milk instead of cream.
Brandade de Morue with Potatoes and Olive Oil
Ingredients
- 1 1/2 lb fresh cod fillets
- 3 tbsp kosher salt for curing
- 1 1/2 lb yellow potatoes or Yukon Gold potatoes peeled and cut into chunks
- 8 to 10 garlic cloves peeled
- 1 small pinch turmeric optional
- 5 to 6 bay leaves
- 1 tsp black peppercorns
- 2/3 to 1 cup olive oil added gradually
- Black pepper to taste
- Salt only if needed
- 1/3 to 1/2 cup breadcrumbs
- 1 tbsp butter or olive oil for greasing the baking dish
- Toasted bread or croutons for serving
Instructions
- Place the fresh cod in a dish, sprinkle evenly with salt, cover, and refrigerate for 24 hours.
- Rinse the cod very well under cold running water. Taste a tiny flake. If it is too salty, soak in cold water for 20 to 30 minutes, then drain and pat dry.
- Place the potatoes and garlic in a pot, add a pinch of turmeric if using, cover with cold water, and cook until tender. Do not salt the water. Drain very well.
- Place bay leaves and peppercorns in the steaming water. Steam the cod for 10 to 20 minutes, depending on thickness, until it flakes easily.
- Remove the cod skin if needed. Add the cod to the potatoes and garlic. Mash by hand until rustic and well combined.
- Add 2/3 cup olive oil gradually while mixing. Add more only as needed, up to 1 cup total, until the texture is creamy and spreadable. Season with black pepper and add salt only if necessary.
- Heat the oven to 400°F. Grease a baking dish, spread the brandade evenly inside, and top with breadcrumbs.
- Bake for 15 to 20 minutes, until hot and golden on top. Broil briefly if needed for extra colour.
Notes
Can I make brandade de morue ahead of time?
Yes. Assemble it in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add the breadcrumbs just before it goes into the oven so the topping stays dry and crisp.Can I freeze brandade?
You can freeze it, but the texture of the potatoes may become slightly grainy after thawing. It is better made fresh or refrigerated for the next day.Is this recipe made with fresh cod or salt cod?
This version starts with fresh cod that is salted for 24 hours. It is not the same as store-bought dried salt cod. That is why the rinsing and tasting step is important.Why is my brandade too salty?
The cod may not have been rinsed enough after curing, or the fillets may have been thin and absorbed too much salt. Next time, rinse well and soak the cod in cold water for 20 to 30 minutes if it tastes too salty before cooking.Why is my brandade greasy?
Too much olive oil was likely added too quickly. Add the oil gradually and stop when the texture is creamy and spreadable.Can I add cream?
You can, but I prefer olive oil for this version because it keeps the dish closer to the style of the video. If you want a softer texture, add a small splash of warm milk instead of cream.🔗 Useful Links
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