Brandade is a traditional Mediterranean dish, especially from the coastal areas of southern France and parts of Spain, made by pounding salt cod (bacalao) with olive oil into a creamy emulsion.
Brandade developed in coastal communities as a way to use salt-cured cod, an abundant, affordable protein. The name likely derives from the Provençal word "brandado," meaning "stirred," referring to the vigorous mixing and emulsifying technique it requires.
To make it, desalinated salt cod is poached in milk or water until tender, then mashed or blended with olive oil, garlic, and sometimes milk or cream, and seasoned with pepper, lemon juice, and herbs such as thyme or nutmeg.
It is served as a spread or dip with crusty bread or crudités, as a topping for crostini or baked potatoes, or as a filling for savory pastries or roasted peppers. Regional variations exist: in Catalonia it may include roasted garlic or almonds, while in Marseille it is often finished with a drizzle of olive oil and paprika.
Its flavor is rich, savory, and briny, with the umami of salt cod balanced by olive oil and garlic; texture ranges from smooth and spreadable to a coarser, rustic mash depending on preference.