Presentation : cod brandade is a culinary speciality from Nîmes. It is very popular in Languedoc and Provence. The cod fillets are first put in a soak for a night to remove their salt (and the soak water must be regularly renewed) and then boiled. You then make a puree with the cooked cod flesh to which you add milk and oil until you get the right consistence.

Tasting tip : warm up slowly at low heat and serve it in a small pie dish with croutons. You can also mix the cod brandade with mashed potatoes and then brown in the oven. You can also flavor your brandade with ground garlic as it is commonly done in Provence.

Composition : cod (30%), milk, salt, vegetable oil, E407 (natural thickener made of red seaweed extracts)

Cannery : Azais - Polito

Origin : Sète, Méditerrannée (France)

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