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Brandade De Morue

A creamy cod dish made with salted cod, olive oil, double cream, and garlic, topped with fried bread croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Olive and garlic are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Brandade De Morue

Ingredients

Directions

Prepare the cod

  1. Soak the salted cod until it is very soft.

  2. Place the soaked cod in a large pot of water and bring to a boil.

  3. Once boiling, cover the pot and remove it from the heat.

  4. Carefully remove the bones and skin from the cod.

Make the brandade

  1. In a pot, melt the cod with olive oil, adding it gradually while stirring over low heat.

  2. After 5 minutes, remove from heat and continue to stir until smooth.

  3. Add double cream and crushed garlic, stirring well.

  4. Taste for seasoning, then serve the cod in a mound on a plate, garnished with fried bread croutons.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  2. Olive + breadtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Garlic + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together767 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Cream + garlictop 21% of all pairs
    Smell alikelow
    Cooked together3,081 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + breadtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salted cod
Provides the main body and flavour of the brandade once soaked and flaked.
Olive oil
Added gradually to emulsify with the cod, giving the purée a smooth, rich texture.
Double cream
Adds fat and richness, softening the texture of the purée.
Garlic
Adds aroma and savoury pungency to the cod.

The step that matters

Adding the olive oil gradually while stirring. Oil added slowly over low heat binds into the cod's protein and fat to form a smooth emulsion; adding it too fast or over high heat can split the mixture into greasy, grainy pieces.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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