Brandade

File:Brandada de Bacalao - 098.jpg

Brandada de Bacalao - 098

Brandade is a culinary dish originating from the region of Provence in France. It is a type of emulsion made from salt cod and olive oil, often incorporating milk or cream, garlic, and sometimes potatoes. The dish is traditionally served with bread or crackers and is popular in the regions of Languedoc, Roussillon, and Catalonia.

History

The origins of Brandade can be traced back to the 18th century when the preservation of fish through salting was a common practice. The dish was particularly popular among fishermen and coastal communities who had access to an abundance of salt cod. Over time, Brandade became a staple in French cuisine and spread to other Mediterranean countries.

Preparation

The preparation of Brandade involves several steps:

1. Soaking the Salt Cod: The salt cod is soaked in water for 24 to 48 hours to remove excess salt, with the water being changed several times.
2. Cooking the Cod: The soaked cod is then poached in water or milk until it becomes tender.
3. Emulsifying: The cooked cod is blended with olive oil, garlic, and sometimes milk or cream to create a smooth, creamy texture. Some variations include the addition of mashed potatoes to the mixture.
4. Seasoning: The mixture is seasoned with salt, pepper, and sometimes herbs such as thyme or bay leaf.

Variations

There are several regional variations of Brandade:

• Brandade de Morue: The classic French version made with salt cod, olive oil, and garlic.
• Brandade de Morue Parmentière: A variation that includes mashed potatoes.
• Catalan Brandada: A version from Catalonia that may include additional ingredients such as lemon juice or parsley.

Serving Suggestions

Brandade is typically served warm or at room temperature. It can be enjoyed as a spread on bread or crackers, or as a filling for pastries and stuffed vegetables. It is also sometimes served as a main course, accompanied by a green salad or roasted vegetables.

Related Pages

• Provençal cuisine
• Salt cod
• Olive oil
• Garlic
• Potato
• Catalan cuisine

See Also

• List of French dishes
• Mediterranean cuisine
• Fish preservation

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