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Salt cod brandade
Salt cod brandade

Salt cod brandade

Preparation 10 min
Cooking time 30 min
Servings 4


  • 454 g (1 lb) salt cod
  • 500 ml (2 cups) milk
  • 1 large bay leaf
  • 4 potatoes, Yukon Gold, medium size, peeled and cut in 4
  • 250 ml (1 cup) olive oil
  • 15 ml (1 tbsp) garlic, minced
  • 30 ml (2 tbsp) parsley, chopped
  • Freshly ground black pepper


  1. Place the cod in a large bowl and cover with cold water.
  2. Soak for at least 24 hours in the refrigerator, changing the water at least 4 times.
  3. Pat the cod dry and cut it into large pieces.
  4. Place the cod in a cooking pot and cover with milk.
  5. Add the bay leaf. Heat over a flame slightly higher than medium.
  6. Simmer for about 2 minutes. Turn off the heat and set aside.
  7. Wait for 5 minutes and remove the cod. Set aside.
  8. Keep the cooking milk.
  9. Cover the potatoes with unsalted cold water, bring to a boil and cook them for about 20 minutes or until tender.
  10. Mash them, using the cooking milk if needed. Set aside.
  11. Flake the cod with your fingers, making sure to remove all bones.
  12. Place the cod flakes in a cooking pot and heat over medium heat.
  13. Pour 1/5 of the olive oil over the flakes.
  14. With a wooden spatula, stir vigorously, mashing the cod against the sides of the pot.
  15. Add a bit of oil and repeat the operation.
  16. Halfway, add the garlic and parsley.
  17. Continue until the oil is completely incorporated.
  18. In a large bowl, mix together the mashed potatoes and the cod mixture.
  19. Add the pepper.
  20. Taste and adjust the seasoning.
  21. Serve the brandade with garlic croutons.
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