French Brandade is a classic dish of salted cod and potatoes that’s surprisingly easy to make — and even picky eaters will approve. This version, inspired by renowned French chef Paul Bocuse, uses fresh cod instead of salted cod to save time without sacrificing flavor. 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
Fresh ground pepper
Boil or steam the potatoes: Place the potatoes (unpeeled) in a pot of boiling water or steamer rack and cook for about 30 minutes or until tender. Test for doneness by poking with a knife. Cooking them with the skin on keeps the potatoes from becoming waterlogged and enhances their flavor.
Peel the potatoes: When the potatoes are cool enough to handle, peel off the skins, which should come away easily.
Steam the cod: Steam the cod until it flakes easily — about 20 minutes.
Combine and cook: Heat olive oil in a large frying pan over medium heat. Add the potatoes and cod, breaking them into small pieces as they cook. Lower the heat and cook for 10–12 minutes, stirring frequently until heated through.
Add the cream mixture: Whisk the egg and cream together in a bowl. Remove the pan with the potatoes and cod from the heat and quickly stir the cream mixture into the potatoes and cod until fully combined.
Season and serve: Stir in the garlic, a generous pinch of sea salt, and freshly ground pepper. Sprinkle with chopped parsley and serve warm.
Brandade-style dish made with leftover cod and potatoes
My sister-in-law Danick's brandade, baked and served family-style.
This is a great family dish that's easy to make.
