Fresh Cod Brandade
By America's Test KitchenPublished on June 29, 2009
Yield
Serves 4
Ingredients
1 cup heavy cream 1 cup milk 4 medium cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)2 bay leaves 4 sprigs fresh thyme 3 anchovy fillets, minced fine1 pound cod fish, skinned and cut into 5 by 2-inch pieces1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice4 tablespoons fresh chives, minced
Before You Begin
Serve this potato and cod puree with Garlic Toasts and a leafy salad.
Instructions
- Stir the cream, milk, garlic, bay leaves, thyme, anchovies, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper in a large, heavy-bottomed saucepan until the salt dissolves. Add the cod and bring to a simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the fish flakes apart easily, about 3 minutes. Using a slotted spoon, transfer the fish to a bowl and reserve.
- Add the potatoes to the cream mixture and bring the liquid to a simmer over medium-high heat. Reduce the heat to low, cover, and cook, stirring often, until the potatoes are tender, 10 to 15 minutes. Remove the pot from the heat and discard the bay leaves and thyme. Using a potato masher, mash the potatoes and the cream mixture until smooth.
- Gently fold 3 tablespoons chives and the reserved cod into the potatoes, trying to keep the flakes of cod intact. Adjust the seasonings with salt and pepper to taste. Transfer the mixture to a serving bowl and sprinkle with the remaining 1 tablespoon chives. Serve immediately.
Yield
Serves 4Ingredients
1 cup heavy cream
1 cup milk
4 medium cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)
2 bay leaves
4 sprigs fresh thyme
3 anchovy fillets, minced fine
1 pound cod fish, skinned and cut into 5 by 2-inch pieces
1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice
4 tablespoons fresh chives, minced
Ingredients
1 cup heavy cream
1 cup milk
4 medium cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)
2 bay leaves
4 sprigs fresh thyme
3 anchovy fillets, minced fine
1 pound cod fish, skinned and cut into 5 by 2-inch pieces
1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice
4 tablespoons fresh chives, minced
Ingredients
1 cup heavy cream
1 cup milk
4 medium cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)
2 bay leaves
4 sprigs fresh thyme
3 anchovy fillets, minced fine
1 pound cod fish, skinned and cut into 5 by 2-inch pieces
1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice
4 tablespoons fresh chives, minced
Why This Recipe Works
Brandade recipes largely proceed in a similar fashion: the soaked salt cod is cooked in milk or cream and flavorings, then whipped with potatoes that have been cooked separately. Looking to master the method first, we found classic approaches a bit fussy—why not cook everything in just one pot? We experimented a bit with a quicker brandade recipe and eventually found that we could poach the fish in the milk, then carefully remove it and cook the potatoes (Yukon Golds, cut into small pieces) in the now–highly flavored milk. The fish cooked through in just three minutes or so; the potatoes took about 15 minutes before they were done.
Before You Begin
Serve this potato and cod puree with Garlic Toasts and a leafy salad.
Instructions
- Stir the cream, milk, garlic, bay leaves, thyme, anchovies, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper in a large, heavy-bottomed saucepan until the salt dissolves. Add the cod and bring to a simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the fish flakes apart easily, about 3 minutes. Using a slotted spoon, transfer the fish to a bowl and reserve.
- Add the potatoes to the cream mixture and bring the liquid to a simmer over medium-high heat. Reduce the heat to low, cover, and cook, stirring often, until the potatoes are tender, 10 to 15 minutes. Remove the pot from the heat and discard the bay leaves and thyme. Using a potato masher, mash the potatoes and the cream mixture until smooth.
- Gently fold 3 tablespoons chives and the reserved cod into the potatoes, trying to keep the flakes of cod intact. Adjust the seasonings with salt and pepper to taste. Transfer the mixture to a serving bowl and sprinkle with the remaining 1 tablespoon chives. Serve immediately.
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