Cod Brandade Parmentier with Garlic Aioli

A comforting and flavorful French stew of salt cod blended with olive oil and potato, creating a creamy brandade topped with a golden, garlicky aioli. A true taste of Provence.

Prep Time

20 minutes

Total Time

60 minutes

Calories

780 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.63/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

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Ingredients

Servings

500gSalt Cod(soaked in cold water for 24-48 hours, changing the water frequently)

£7.50

750gPotatoes(peeled and cut into chunks)

£0.75

4clovesGarlic(2 for brandade, 2 for aioli)

£0.30

200mlOlive Oil(plus extra for drizzling)

£1.50

100mlMilk(warmed)

£0.10

1tablespoonLemon Juice(freshly squeezed)

£0.15

1Egg Yolk(at room temperature, for aioli)

£0.25

0.5teaspoonDijon Mustard(for aioli)

£0.05

to tasteSalt(be careful as the cod is already salty)

£7.50

to tasteBlack Pepper(freshly ground)

2tablespoonsFresh Parsley(chopped, for garnish)

£0.40

Total Cost

£18.50

£4.63 per serving

Instructions

1.
Preheat oven to 180°C (350°F).
2.
Place the soaked salt cod in a large pot and cover with cold water. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the cod is flaky.
3.
While the cod is cooking, boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
4.
While the cod and potatoes cook, prepare the garlic aioli. Mince 2 cloves of garlic and set aside.
5.
For the aioli, in a medium bowl, whisk together the egg yolk and Dijon mustard. Gradually whisk in about 120ml of olive oil, drop by drop at first, until the mixture emulsifies and becomes thick. Stir in the minced garlic and lemon juice. Season with salt and pepper to taste.
6.
Once the cod is cooked, drain it well and remove any skin and bones. Flake the cod into a bowl.
7.
Mash the potatoes in the same pot. Gradually add the warm milk and the remaining 80ml of olive oil, mixing until smooth and creamy. Add the flaked cod and the remaining 2 minced garlic cloves to the mashed potatoes. Mix well to combine, being careful not to overmix.
8.
Season the brandade with salt and pepper to taste.
9.
Spoon the brandade into a baking dish. Spread the garlic aioli evenly over the top.
10.
Bake in the preheated oven for 20-25 minutes, or until the aioli is golden brown and bubbly.
11.
Garnish with fresh parsley and serve hot.

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My Notes

Nutrition Information

Nutrition per serving (519g)

780 kcal / 3264 kJ

Carbs

35g

13% of RDA

Fat

54g

77% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Soaking the salt cod thoroughly is essential to remove excess salt. Taste the cod after soaking and before cooking to ensure it's not too salty.

For a richer brandade, use more olive oil.

If the aioli is too thick, add a tablespoon of water to thin it out.

The brandade can be prepared ahead of time and baked just before serving.

For a more rustic texture, don't mash the potatoes completely smooth.

Cooking Equipment

Oven

Large Pot

Medium Bowl

Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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