 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Brandade" – news ·newspapers ·books ·scholar ·JSTOR(February 2013) (Learn how and when to remove this message) |
 | |
| Type | Emulsion |
|---|---|
| Place of origin | France |
| Region or state | Roussillon, Languedoc and Provence |
| Main ingredients | Salt cod and olive oil |
| Variations | Atascaburras |
| Other information | Served with bread or potatoes |
Brandade is an emulsion crafted fromsalt cod,olive oil, and usuallypotatoes. It is eaten in the winter with bread or potatoes. In French culinary terminology, it is occasionally referred to asbrandade de morue and while in Spanish cuisine, it sometimes known asbrandada de bacalao ('morue' and 'bacalao' meaning salt cod).
Brandade is a specialty of theRoussillon,Languedoc andProvence regions ofOccitanie (in present-dayFrance); andCatalonia,Balearic Islands andValencia in Eastern Spain. Similar preparations are found in other Mediterranean countries such as Italy (baccalà mantecato),Portugal, the GreekCyclades (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.[1]
The word "brandada", like paella,matelote and others, has no translation into any language. In French, cod is referred to as morue, while in Occitan, it takes on the name merluça. Baron de Brisse published a daily recipe for the entire world in the journal La Liberté in nineteenth-century France, and these recipes were compiled in 1868. One of them explained how to season what he called cod brandade, but in modern French it is called cod brandade.[2]
InMenorca (Balearic Islands, Spain), sometimesartichokes may be added. InMarseille andToulon, crushed garlic is added to the dish. Potato is also added to brandade in France andBasque Country, but not in Catalonia. Neithercream normilk are included in traditional recipes in Occitania or Spain.[citation needed]
The early versions of the recipe contained only cod and oil, but potatoes have long been added. The version with potatoes may be calledbrandade de morue parmentière, afterAntoine-Augustin Parmentier.[3]
