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Brandade de morue (Cod & Potatoes Mediterranean style)

Major Ingredients
Optional Boned Salted Codfish
  • 2 lb Wild Caught Cod (Optional Boned Salted Codfish)
  • 1.5 lb of Organic white Potatoes
  • 5 cloves of Garlic
  • Garlic Granules.
  • 1/2 cup of Half & Half
  • 1/2 cup of Virgin Olive Oil
  • 1/2 cup of dry White Wine
  • 2 tablespoons of Lemon Juice
  • Organic non-salt Butter
  • Bread Crumbs
  • Salt & Papper to taste
  • Garlic Bread
  • Optional: 1 dozen Shrimp and Cognac.

How to do it:

  • In a large pot pour the Wine and add the Cod. When you reach boiling, simmer for 10 minutes.
  • Optional: if you are using Boned Salted Codfish put the Cod in a large water bowl for 24 hours, then remove the Cod and pat it dry with paper towels. Remove all the small bones you can see.
  • Put 2 tablespoons of Olive Oil in a small cast-iron skillet and add the minced Garlic. Heat until the Garlic is tender.

  • Flake the Cod, add the Garlic, what is left of the Olive Oil, the Lemon Juice, Salt and Pepper. 

  • Start the heat and when it starts boiling simmer for 5 minutes.
  • Peel and cut the Potatoes in small pieces. Boil them in water with Salt and 1 teaspoon of Garlic Granules for 15 minutes.

  • Remove the Potatoes from water, add the Half & Half and 2 tablespoons of Butter. Mash the Potatoes until creamy, then add the Cod and mix well.
  • Drop the mixture in a baking pan, brush melted butter on top, dust lightly with Bread Crumbs.

  • Cover and put in the pre-heated oven at 300 for 30 minutes.

  • Optional: Put the shrimp in a skilled with 1 tablespoon of Butter and 1/2 a teaspoon of Garlic Granules. Cook the Shrimp at high temperature.  When they are done pour in the pan 2 oz of Cognac and strike a match. Be careful, the flames can be very high for about 30 seconds.

  • Before serving decorate the top of the Brandade de Morue with the Shrimp.

  • Serve with Garlic Bread.
Serving of the Brandade de Morue on a dish.