🎣 Brandade de Morue: The Creamy Cod Dip You Didn’t Know You Needed
Salt cod, olive oil, and garlic walk into a blender…and come out as the ultimate French party trick. One swoop of bread through this velvety spread and you’ll swear off store-bought hummus forever. 😏
⚡ Quick Snapshot
- 5-minute prep (after soaking the fish—more on that below).
- Three heroes: salt cod, extra-virgin olive oil, mashed potato.
- Texture: cloud-like mousse that still feels hearty.
- Serve it hot, warm, or room temp. Whatever. It’s chill.
- Plays nice with: crusty baguette, roasted potatoes, crudités, or a straight-up spoon. (No judgment.)
🐟🍈 Cod + Olive Oil Dream Team
| MVP | Superpower | Why You’ll Dig It |
|---|---|---|
| Salt Cod | Umami bomb + lean protein | Adds deep, briny flavor without tasting “fishy.” |
| Olive Oil | Heart-healthy fats | Gives that glossy, spreadable magic. |
| Garlic | Antimicrobial legend | Adds zing so it never feels bland. |
| Mashed Potato | Fluffy filler | Lightens the spread and stretches your serving size (wallet win). |
| Milk/Creme | Silky finisher | Balances salinity, boosts creaminess. |
🛒 Ingredient Lineup
- ½ lb salt cod fillet, soaked 24 hr, water changed 2-3×
- ½ cup mashed potato (leftovers = perfect)
- ¼ cup extra-virgin olive oil
- ¼ cup warm milk (or 50/50 milk + cream for decadence)
- 2 cloves garlic, smashed
- Juice of ½ a lemon
- Pinch black pepper and fresh parsley for flair
Pro tip: Don’t panic about the 24-hour soak. Toss the fish in water before bed, change water at breakfast and lunch, boom—ready by dinner.
🌀 3-Step Whip-It-Up Method
- Poach the cod. Cover soaked fillet with simmering water, toss in garlic, cook 10 min until flakes easily. Drain.
- Blend & drizzle. Add warm cod, mashed potato, and lemon juice to a food processor. Blitz while drizzling olive oil in a slow stream.
- Loosen & season. Pour in warm milk until you hit silky spread status. Taste, add pepper, maybe a smidge more lemon. Done.
Cleanup level: one pot + one food processor = minimal culinary carnage. 🙂
🎨 Remix Ideas
- Herb Hit: Fold in chopped chives, dill, or basil for garden vibes. 🌿
- Spicy Provencal: Stir in a teaspoon of Espelette pepper or red-pepper flakes.
- Citrus Glow-Up: Swap lemon for orange zest—surprisingly awesome.
- Vegan-ish Hack: Sub mashed white beans for cod, keep garlic-olive oil magic. Not classic, still tasty.
💪 Health Perks (Zero Boring Science Talk)
- Lean Protein Boost: 20 g per serving keeps hunger at bay.
- Good Fats Only: Olive oil brings monounsaturated heroes—your heart high-fives you.
- Low-Carb Friendly: Swap potato for cauliflower mash if you’re counting carbs.
- Mineral Madness: Salt cod = calcium + iodine. Your thyroid says thanks.
❓ Rapid-Fire FAQ
Can I prep ahead?
Absolutely. Make it the night before; keep it chilled. Re-warm gently with a splash of milk so it stays silky.
Too salty?
You probably skimped on soaking. Rinse, soak longer next time. For today, add more potato and milk to mellow it.
Texture too thick?
Beat in extra olive oil or milk, tablespoon at a time, until it spreads like mayo.
Fish haters in the house?
Serve on roasted potatoes. The smoky spud + creamy spread combo converts skeptics 80% of the time. (Scientific-ish.)
🔥 The Final Spread
Brandade de Morue turns humble salt cod into a luxurious, garlicky cloud that upgrades any snack board, brunch, or midnight fridge raid. Scoop it on toast, dollop it over greens, or just eat it straight—no seafood snobbery required.
So yeah, quit side-eyeing that dried cod at the market, grab a fillet, and whip up this French classic. Your taste buds will send a thank-you meme. 😉
