BRINY & SALTY & FISHY FLAVORS : shredded SALTED COD, smothered with mashed POTATOES and OLIVE OIL, to be transformed into something creamier and with (of course) my additions like the crispy scalloped potato topping and those BLACK OLIVES (inside and out), adding more depth and intensity (if that’s even possible) !

A “BRANDADE” is actually an emulsion of dried salt cod (later de-salted and rehydrated of course) and olive oil, mixed until creamier, eaten with potatoes and bread. Later, the idea came to include the potatoes in the mix but mostly in France where it is called “brandade de morue” or in Spain, called “brandada de bacalao” and in other southern countries like Portugal and Italy, they sometimes include artichokes and/or chestnuts instead of potatoes. Adding the garlic and onions is definitely southern European and the cream (or mayonnaise as I like) is more northern.

The addition of brined black olives (inside the mix and on top) are just my way of adding those little extras that go a long way. And to end this story, I found it needed some crispness on top, especially if served as a main dish and not as dip or spread on bread, thus the appearance of the scalloped potatoes that are on top.

Dried Salt Cod is one of my favorites and don’t be surprised if a few more recipes using cod appear soon. I often buy the smaller salt cod pieces which are less expensive and quicker to soak in water. To see some other recipes using salt cod such as the salt cod fish & chips (click here) or the salt cod skewers (click here) and the salt-cod oven-baked dish with vegetables (click here).

So far, this is the 4^th recipe using this intensely delightful winter ingredient, and recipe n° 5 will be appearing soon too . . . :)