June 13, 2022


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Brandade 3

Brandade Recipe

a copper pan with brandade sprinkled with fresh parsley and ready to serve

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French Brandade is a cod fish and potato dish that is easy to make and can please even a fussy eater. This variation of Brandade is a dish based on a recipe from a famous French Chef, Paul Bocuse. I changed the type of cod that Bocuse uses from salted cod to fresh cod to save you some steps and time. Watch this video for tips on making it with leftover Fish en Papillote and how to make it ahead of time for an easy weeknight dinner.



1 1/2 lbs. cod

1 3/4 lbs. potatoes

6 tbsp olive oil

1 egg

6 tbsp of heavy cream

3 cloves chopped garlic

4 tbsp chopped parsley

Celtic or Sea Salt

Fresh ground pepper


1. Boil the potatoes with the skin on for about 30 minutes or until they are soft. You can poke the potatoes with a knife to test. This prevents the potatoes from becoming waterlogged and produces a tastier result. Boiling the potatoes with the skin on also makes removing the skin a bit faster later.

2. After the potatoes are cooked, drain and rinse them under cool water to reduce the heat enough so that you can hold them. Then peel the skin off. The skin will come off easily when the potatoes are still warm.

3. While the potatoes are cooking, steam the cod. If you do not have a steamer, you can place a vegetable steamer basket in a large pot with just enough water to steam but not so much water to cover the fish. Steam the fish until it flakes apart. The cooking time will be about 20 minutes.

4. Heat the oil in a large frying pan. When the pan is hot, add the chopped potatoes and fish to the pan and lower the heat. Cook for 10 – 12 minutes, frequently stirring until the potatoes and cod are hot.

5. When the potatoes and cod are hot, whisk the egg and the cream in a bowl. Remove the pan from the stove and quickly stir the cream mixture into the potatoes and cod until well combined.

6. Add the chopped garlic, Celtic salt, and fresh ground pepper, and stir well. Then top with fresh parsley and serve.

Watch the recipe video here


This dish is traditionally made with salted cod, which must be soaked for 24 hours and then cooked. However, I use regular cod in this recipe because it is easier and just as good. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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