The Recipe · No.778 · Brandade de Morue

Brandade de Morue, and Where to Source It

Beat the warm olive oil into the hot flaked cod a little at a time, the way you build a mayonnaise. The fish proteins take up the fat and spin it into a velvety paste; add oil too fast and it stays greasy and broken.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min (plus 24h soak)
Cook20 min
Makes6 servings
CuisineFrench
Cook it with
One-pot
Can you make Brandade de Morue in an air fryer? — Sometimes

Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.

Part One
The Ingredients — and where to get them
Salt cod
Dried bacalao, soaked in cold water 24 hours with frequent changes. A quality salted cod is key.
1 lb
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Olive oil
Warmed and beaten in to build the emulsion; it carries the flavor. A fruity extra-virgin.
1/2 cup
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Milk
To poach the soaked cod and soften it. Whole milk is best.
1 cup
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Garlic
Smashed and poached with the cod for a mellow, sweet bite. Fresh, firm heads.
3 cloves
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Potato
Boiled and mashed to give the puree a smooth body.
1 small
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Poach the codSimmer the soaked cod and garlic in milk until it flakes, then drain.
  2. Flake cleanPick out any skin and bone and put the flesh in a warm bowl.
  3. Mash the baseBeat in the mashed potato and poached garlic.
  4. EmulsifyDrizzle in warm olive oil while beating hard, loosening with warm milk to a pale cream.
Part Three
The Toolkit

Saucepan · Wooden spoon · Sieve

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