Brandade is an emulsion of

salt cod Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...

, olive oil, and usually

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es. It is eaten in the winter with bread or potatoes. In French it is sometimes called ''brandade de morue'' and in Spanish it can be called ''brandada de bacalao'' ('morue' and 'bacalao' meaning salt cod). Brandade is a specialty of the Roussillon,

Languedoc The Province of Languedoc (; , ; oc, Lengadòc ) is a former province of France. Most of its territory is now contained in the modern-day region of Occitanie in Southern France. Its capital city was Toulouse. It had an area of approximately ...

and

Provence Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bor ...

regions of

Occitanie Occitanie may refer to: *Occitania, a region in southern France called ''Occitanie'' in French *Occitania (administrative region) Occitania ( ; french: Occitanie ; oc, Occitània ; ca, Occitània ) is the southernmost administrative region of ...

(in present-day

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...

); and

Catalonia Catalonia (; ca, Catalunya ; Aranese Occitan: ''Catalonha'' ; es, Cataluña ) is an autonomous community of Spain, designated as a '' nationality'' by its Statute of Autonomy. Most of the territory (except the Val d'Aran) lies on the nort ...

, Balearic Islands and

Valencia Valencia ( va, València) is the capital of the autonomous community of Valencia and the third-most populated municipality in Spain, with 791,413 inhabitants. It is also the capital of the province of the same name. The wider urban area al ...

in Eastern Spain. Similar preparations are found in other Mediterranean countries such as Italy (''

baccalà mantecato Baccalà mantecato (Also spelled bacalà mantecato) (meaning "whipped salt cod spread" or "creamed cod") is a Venetian appetizer made with dried cod (stoccafisso, stockfish). History Baccalà mantecato was created during the 18th-century in Ven ...

''),

Portugal Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of ...

, the Greek

Cyclades The Cyclades (; el, Κυκλάδες, ) are an island group in the Aegean Sea, southeast of mainland Greece and a former administrative prefecture of Greece. They are one of the island groups which constitute the Aegean archipelago. The name ...

(''brantada'') and other regions of Spain (for example, '' atascaburras'', which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed. The word "brandada", like paella, matelote and others, has no translation into any language. Cod in French is called morue and in Occitan merluça. In nineteenth-century France, Baron de Brisse wrote a daily recipe for the world in the newspaper La Liberté, and these recipes were collected in 1868. One of them explained how to season what he called cod brandade, but in modern French it is called cod brandade. In

Menorca Menorca or Minorca (from la, Insula Minor, , smaller island, later ''Minorica'') is one of the Balearic Islands located in the Mediterranean Sea belonging to Spain. Its name derives from its size, contrasting it with nearby Majorca. Its capi ...

(Balearic Islands, Spain) sometimes

artichoke The globe artichoke ('' Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green artich ...

s may be added. In

Marseille Marseille ( , , ; also spelled in English as Marseilles; oc, Marselha ) is the prefecture of the French department of Bouches-du-Rhône and capital of the Provence-Alpes-Côte d'Azur region. Situated in the camargue region of southern Fra ...

and

Toulon Toulon (, , ; oc, label= Provençal, Tolon , , ) is a city on the French Riviera and a large port on the Mediterranean coast, with a major naval base. Located in the Provence-Alpes-Côte d'Azur region, and the Provence province, Toulon is th ...

, crushed garlic is added to the dish.

Potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

is also added to brandade in France and Basque Country, but not in Catalonia. Neither

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

nor

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

are included in traditional recipes in Occitania or Spain. The early versions of the recipe contained only cod and oil, but potatoes have long been added. The version with potatoes may be called ''brandade de morue parmentière'', after

Antoine-Augustin Parmentier Antoine-Augustin Parmentier (, , ; 12 August 1737 – 13 December 1813) was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe. His many other contrib ...

.Mark Kurlansky, ''Cod: A Biography Of The Fish That Changed The World'', 2011, , p. 267

References

External links

* * {{portal bar, Food French cuisine Catalan cuisine Cuisine of Provence Italian cuisine Occitan cuisine Greek cuisine Spanish cuisine Fish dishes