Brandade

Brandade
Type Emulsion
Place of origin France
Region or state Roussillon, Languedoc and Provence
Serving temperature With bread or potatoes
Main ingredients Salt cod and olive oil
Variations Atascaburras

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 ('morue' being the French name for cod and bacalao the Spanish one). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); and Catalonia, Balearic Islands and Valencia in Eastern Spain. Similar preparations are found in other Mediterranean countries such as Italy, Portugal and other regions of Spain (for example, atascaburras, which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.[1]

In Menorca (Balearic Islands, Spain) sometimes artichokes may be added. In Marseille 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 Occitania or Spain.

References

  1. ↑ Larousse Gastronomique, France, 2001 edition
  • "Brandade de morue de Nimes". Everything2.com.
  • "Brandade recipe". Gourmet Traveller magazine.
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