- Appetizer
- Fish
- French
- Make-ahead
- Stovetop
- Oven
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 1 lb
boneless salt cod, cut into 3-inch pieces
- 12 oz
russet potatoes, peeled and cut into 1-inch chunks
- 2 cups
whole milk
the rest in step 2, 3/4 cup in step 5
- 4 cloves
garlic, peeled and smashed
- 2 sprigs
thyme
- 1 piece
bay leaf
- 1/2 cup
extra-virgin olive oil
- 1 tbsp
lemon juice, freshly squeezed
- 1/4 tsp
freshly ground black pepper
freshly grated nutmeg, a few scrapes (optional)
salt, to taste
- 2 tbsp
flat-leaf parsley, finely chopped (optional)
For the garlic toasts
- 1
baguette, cut into 1/2-inch slices on the diagonal
- 3 tbsp
extra-virgin olive oil
- 2 cloves
garlic, peeled and left whole
- Pescatarian
Contains milk (whole milk), wheat (baguette) and fish (boneless salt cod).
Worked out from the ingredients.
Steps
- Step 1
Start a day ahead: put the salt cod in a large bowl, cover with cold water by a few inches, and refrigerate 24 to 36 hours, changing the water 3 or 4 times. This pulls out the salt; after soaking, a tiny raw nibble should taste pleasantly seasoned, not harsh.
24 hr, hands-off
- 1 lb boneless salt cod
- Step 2
Drain the cod and rinse it. Put it in a saucepan with the milk, smashed garlic, thyme and bay leaf. Bring to a bare simmer over medium-low heat — do not let it boil hard — and cook until the fish flakes easily, 10 to 12 minutes. Lift the cod out with a slotted spoon onto a plate. Strain the milk into a bowl and keep it; fish out the garlic cloves and save them too, discarding the thyme and bay.
15 min
- 1 lb boneless salt cod
- the rest of the whole milk
- 4 cloves garlic
- 2 sprigs thyme
- 1 piece bay leaf
- Step 3
Meanwhile, put the potatoes in a second pot, cover with cold water, add a big pinch of salt, and boil until completely tender, about 15 minutes. Drain well and let them steam dry in the pot for a minute.
15 min
- 12 oz russet potatoes
- salt
- Step 4
Flake the cod with your fingers, pulling out any bones or bits of skin. Put the cod, the drained potatoes and the reserved poached garlic in a large bowl.
5 min
- Step 5
Warm the 1/2 cup olive oil and 3/4 cup of the reserved milk gently (a few seconds in a small pan or the microwave is enough). Mash the cod and potato together with a sturdy whisk or wooden spoon while drizzling in the warm oil, then the warm milk, a little at a time, until you have a thick, fluffy, spreadable purée — like loose mashed potatoes. Add more milk only if it feels stiff. Don't use a food processor or it will turn gluey.
10 min
- 3/4 cup whole milk
- 1/2 cup extra-virgin olive oil
- Step 6
Stir in the lemon juice, black pepper, nutmeg and parsley. Taste and add salt only if it needs it — the cod is often salty enough. Scrape into a buttered or oiled 1 1/2-quart gratin or baking dish and smooth the top, leaving a few swoops and ridges to catch color.
5 min
- 1 tbsp lemon juice
- 1/4 tsp freshly ground black pepper
- freshly grated nutmeg
- salt
- 2 tbsp flat-leaf parsley
- Step 7
Heat the oven to 425°F. Bake the brandade until hot through, about 15 minutes, then run it under the broiler for 3 to 5 minutes until the top is golden and blistered. Watch it closely under the broiler.
20 min, hands-off · 425°F
- Step 8
While it bakes, make the toasts: arrange the baguette slices on a baking sheet, brush both sides with the 3 tbsp olive oil, and bake at 425°F until crisp and pale gold, 6 to 8 minutes, flipping once. While still hot, rub one side of each slice with a whole garlic clove — the rough surface grates the garlic right in.
8 min · 425°F
- 1 baguette
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic
- Step 9
Let the brandade rest 5 minutes, then serve warm in the dish with the garlic toasts alongside for spreading.
5 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026