Brandade de Morue (Fish Pie)
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Brandade could be called a fisherman’s pie! It’s kind of a shepherd’s pie, but with salt cod in it. Serve with a simple salad of lettuce and vinaigrette.
Hands-on: 45 minutesTotal: 1 day 1 hour 20 minutes
- 2 lbs. salt cod
- 2 lbs. potatoes, peeled
- 2 Tbsp. olive oil
- 2 medium onions, peeled and minced
- 2 garlic cloves, peeled and minced
- ½ cup whole milk
- 1 tsp. ground black pepper
- Fill a large bowl with fresh water, and put the salt cod in it. Leave the cod in the water for a minimum of 24 hours, changing the water every three hours.
- The next day, fill a medium saucepan with water, add the desalted cod, and bring to a boil over high heat. Cook for 8 minutes. Take the fish out with a slotted spoon and put it on a plate. Fill the saucepan with fresh water again, put the cod back in it, bring it to a boil, and poach for another 8 minutes. Take the fish out with a slotted spoon, and shred it. Take out all the remaining fish bones.
- Fill another medium saucepan with cold water, add potatoes, and bring to a boil over high heat. Cook for 20 minutes.
- In a nonstick skillet, heat the olive oil, and cook the sliced onions slowly over medium heat for 3–5 minutes. Add the garlic. Stir for 2 minutes, making sure the onion and the garlic don’t get brown. Add the shredded cod, and mix it with the onion and the garlic over very low heat.
- Preheat the oven to 350°F.
- Lay potatoes on a plate and mash them with a fork. Add them to the skillet. Mix the cod and the potatoes well, add the milk, and stir again. Pour everything in a casserole dish. Use a wooden spatula to even it all. Season with pepper. Put in the oven and cook for 15 minutes.
- Serve in the casserole.