Brandade — the classic French fish purée with garlic and olive oil

Brandade de morue is one of the most beloved dishes of Provençal cuisine, born in the Nîmes region of southern France. As French culinary encyclopedias describe it, it is a creamy purée of salted cod (bacalà), worked with garlic, olive oil and warm milk until it becomes soft as cream. It is traditionally served warm, with toasted country bread or boiled potatoes, and pairs wonderfully with white wine.

Ingredients (serves 4):

• 600 g salted cod fillet (bacalà) — soaked in cold water for 24–48 hours, changing the water several times
• 4 cloves of garlic
• 150 ml extra virgin olive oil
• 200 ml warm milk
• 2 medium potatoes (optional, for extra creaminess)
• Salt and freshly ground black pepper, to taste
• Toasted country bread, for serving

Preparation steps:

1. Boil the well-rinsed cod in water for 10–15 minutes, until tender. Drain, carefully remove the skin and bones, and break it into small pieces.
2. If using potatoes, boil them separately until completely soft and drain.
3. In a deep pot, place the fish, the crushed garlic and a little warm milk. Heat over low heat and begin mashing with a fork or working it with a wooden spoon.
4. Gradually add the olive oil in a thin stream, stirring constantly as for mayonnaise, alternating with the warm milk. If using potatoes, add them mashed at this stage.
5. Continue until the mixture becomes soft, creamy and homogeneous. Adjust the salt and pepper to taste (be careful with the salt — the salted fish retains its flavour).
6. Serve warm in a deep dish, with a little olive oil on top and toasted bread on the side.

Preparation time: 30 minutes (plus the fish soaking time). Cooking time: 20 minutes. Servings: 4.