Fresh Cod Brandade

Fresh cod brandade is similar to classic salt cod brandade but made with the easier-to-find kind of cod, simmered in a mixture of cream and milk, and stirred into mashed potatoes. Quicker than tradition yet just as satisfying.

A plate with five baguette slices, a knife, and white bowl filled with fresh cod brandade, garnished with parsley.

It’s believed that brandade, or cod and potato purée, originated in the town of Nîmes, France. Traditionally it’s made with dry, salted cod. This lighter, more delicate version is perfect with garlic toasts and a leafy salad.–Editors of Cook’s Illustrated

Fresh Cod Brandade

  • Quick Glance
  • (2)
  • 40 M
  • 1 H
  • Serves 4
5/5 - 2 reviews
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  • For the garlic toasts


Make the brandade

In a large, heavy-bottomed saucepan, stir together the cream, milk, garlic, bay leaves, thyme, anchovies, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper until the salt dissolves. 

Add the cod and bring to a simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the fish flakes apart easily, about 3 minutes. Using a slotted spoon, transfer the fish to a bowl and reserve.

Add the potatoes to the cream mixture and bring the liquid to a simmer over medium-high heat. Reduce the heat to low, cover, and cook, stirring often, until the potatoes are tender, 10 to 15 minutes. 

Remove the pot from the heat and discard the bay leaves and thyme. Using a potato masher, mash the potatoes and the cream mixture until smooth.

Gently fold 3 tablespoons parsley and the reserved cod into the potatoes, trying to keep the flakes of cod intact if desired. Adjust the seasonings with salt and pepper to taste. 

Make the garlic toasts

Meanwhile, adjust an oven rack to the middle position and heat the oven to 400°F (200°C). 

Arrange the bread in a single layer on a baking sheet and bake until dry and crisp, 7 to 10 minutes, flipping the slices halfway through baking.

While still hot, rub each slice of bread with the raw garlic clove and drizzle with the olive oil. Serve hot or warm. 

Serve the brandade

Transfer the mixture to a serving bowl and sprinkle with the remaining 1 tablespoon of parsley. Serve immediately with the garlic toasts. Originally published August 18, 2003.

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Recipe Testers' Reviews

I have been curious about brandade for a while and now I am so glad to have tried this dish from Provence! Picture a glass of crisp white wine, crunchy garlic toast, and a bowl of beautiful warm, creamy potatoes and fresh cod. Just a hint of thyme and a bolder hit of garlic.

This is a straightforward recipe with easy-to-find ingredients and clear instructions. One pot and about 30 minutes are all you need to make this amazing dish.  

This dish turned out quite good. Super easy and tasty. The result was a satisfying spread that tastes and looks like something much more complicated. Surprisingly, it was perfect served warm. Not at all fishy or too rich.

I had some leftover and ate it the next day cold. The spread was noticeably saltier the next day.


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  1. Is there ANY way to make brandade without dairy? I am severely lactose intolerant, but I loved brandade when I could eat it. Please???

    1. Thanks, Carey! I’m so pleased you enjoyed it and appreciate you letting us know how well it reheats.

  2. Thank you for this recipe.. I have only ever seen recipes that use baccala… Not so easy to find… I always wondered if this could be done with fresh cod? You figured it out!! Thank you, so much… I love your site… I thank you for the trouble that you go through, to provide so many of us – with wonderful recipes!

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