Brandade Video | Cooking Recipes

Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. In French it is sometimes called Brandade de Morue and in Spanish it can be called Brandada de bacalao. Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie; Liguria region in Occitanie and Catalonia, Balearic Islands and Valencia in the Catalan Countries. Similar...  MORE

Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. In French it is sometimes called Brandade de Morue and in Spanish it can be called Brandada de bacalao. Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie; Liguria region in Occitanie and Catalonia, Balearic Islands and Valencia in the Catalan Countries. Similar preparations are found in other Mediterranean countries such as Italy, Portugal and other regions of Spain where dried salt cod is also enjoyed. In Minorca sometimes artichokes may be added. In Marseilles and Toulon, crushed garlic is added to the dish. Potato is also added to brandade in France and Basque Country, but not in Catalonia. Neither cream nor milk are included in traditional recipes in Occitanie or Spain. LESS