Fresh Brandade de Morue with Tapenade
Fresh Brandade de Morue with Tapenade - A flavorful starter or lunch recipe using fresh cod, perfect for gatherings or later enjoyment. Serves 6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pavilionfoods.co.uk.
Cooking tools:
- Food processor
- Non-metallic bowl
- Plastic wrap
- Colander
- Mixing bowl
- Saucepan
- Stove
- Ladle
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Plate
- Fine-mesh sieve
- Fork
- Pot
- Airtight container
Ingredients
- 1kg boned and skinned cod fillet (tails and non-prime pieces)
- 2 tablespoons Maldon salt flakes
- 1 white onion, peeled and quartered
- 2 bay leaves
- 7 garlic gloves, smashed
- 300ml good olive oil
- 350ml double cream
- 150g Kalamata olives, pitted
- 6 anchovy fillets
- 50g lilliput capers
- 6 cloves garlic
- 150ml extra virgin olive oil
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