Cod Brandade with Potato Purée

Preheat your oven to 180°C / 360°F. Remove the film from the tray and heat the still-frozen brandade halfway up for 55 to 60 minutes (60 to 65 minutes for a traditional oven).

Water, Cod, Dehydrated potato (potato, mono- and diglycerides of fatty acids, turmeric), Rapeseed oil, Skimmed milk powder, Extra virgin olive oil, Fish stock (dextrose, apple starch of earth, natural flavoring (crustaceans, mollusc, fish), salt, corn starch, powdered fish, aromatic plants, powdered leek, spices), Court-bouillon (salt, concentrated white wine, sugar, aromatic plants, alcohol vinegar white, lemon powder, spices, dehydrated tomato, dehydrated carrot), Garlic powder, Pepper

---

Contains: Fish, Milk, Shellfish, Molluscs May contain: Wheat, Egg, Soya

A cod brandade from sustainable fishing

Our cod is sourced from the Northeast Atlantic using sustainable fishing. What exactly is sustainable fishing? It's fishing that involves catching only the amount needed and not a fish more and doing so with reasonable processes (i.e., no huge nets that damage the seabed and wastefully trap the wrong species).

What's the difference between traditional cod brandade and parmentière cod brandade?

Traditional cod brandade (whipped salt cod spread) originated as a fishermen's meal in the 18th century. At the time, the only way to preserve fish after catching it was with salt. One day, a resident of Nîmes, France, had the clever idea of mixing this mashed fish with milk and olive oil. Voila—cod brandade was born!

Parmentière cod brandade is the result of mixing traditional brandade with mashed potatoes to produce a milder-tasting dish. Try our frozen cod brandade and discover for yourself why this recipe endures!