Puree of potatoes and cod

April 7, 2011  • 

 

I  lived in France with my family for a few years while the war was raging in Lebanon and these circumstances allowed us all to become very well acquainted with French food: This dish comes from the south of France and  is called a brandade; I was never crazy about it because it uses salt cod; the definition (according to Wikipedia) is an emulsion of salt cod and olive oil. It is eaten with bread and potatoes.

This brandade is a twist on the traditional because of the use of  sweet potatoes (not regular potatoes) and wild cod fillets instead of the usual salt cod. The potato purée is simmered a bit in coconut milk and flavored with lime rind and some sumac then it is mixed in with the fish.


A homey dish, but good nevertheless.

INGREDIENTS: 6 servings

  • 1 pound of cod fillets (or any other fish of your choice)
  • 1 pound of potatoes, any of your choice
  • 1 can of coconut milk (or 2 cups of regular milk or milk of your choice)
  • 3 Tablespoons of butter
  • A drizzle of olive oil
  • salt, a pinch of sumac, lime or lemon or orange rind of one fruit
  • a few cilantro leaves, minced
  • 1 cup of yogurt or sour cream

METHOD:

  1. Place the fish fillets in a large saucepan, pour one cup of coconut milk and one cup of water and poach for 15 minutes until the fish flakes easily and is cooked. Set aside.
  2. Meanwhile, cook the potatoes (or steam) until soft; place the potatoes, peeled and cut in chunks in a large pot, add one cup of coconut milk, the rind of a lime, salt, a pinch of sumac and three tablespoons of butter and mash the mixture until soft.
  3. Add the fish fillets to the purée and mash with an immersion blender or a meat mallet. Season the mixture with some fresh cilantro or other fresh herbs of your choice. Serve with yogurt or sour cream on the side or mixed in with the potatoes and cod, with a drizzle of olive oil if desired.

Comments

21 Comments  •  Comments Feed

  1. Belinda @zomppa says:

    You always make everything so stunning!! I would love to try this. =)

  2. Family cook says:

    Joumana, you are an awesome cook! What more can I say:)

  3. Min {Honest Vanilla} says:

    Wow this sounds interesting! I’ve not heard of it before but looks too yummy not to try 🙂

  4. Rosa says:

    Scrumptious!

    Cheers,

    Rosa

  5. Diane says:

    Sounds interesting, must try this out. Diane

  6. Cherine says:

    I love this specialty! I should be making it soon!
    Thanks for sharing!

  7. Peter says:

    I do enjoy both salt and regular cod but I can see how you may steer clear of the salted kind. This would make a wonderful course and surely bring on more seafood and fish through the night.

  8. Mark Scarbrough says:

    Very interesting take–to poach the fillets and not use salt cod. Nicely inventive. I’m thinking some sambal would be nice on top, too.

  9. Claudia says:

    I cannot even get salt cod here and although Italian – grew up without it because my mother always hated it! (Funny how our tastes dictate what we serve). This looks like a nice compromise and the potatoes really add warming tastes and texture and delight.

  10. Nuts about food says:

    Sweet potato puree simmered in coconut milk, you had me at that!

  11. Priya says:

    Yumm, puree makes me hungry..

  12. sweetlife says:

    i love that the potaotes are simmered in coconut milk, a perfect lenten dish!

  13. savoringtimeinthekitchen says:

    I have some cod fillets in the freezer that need dressing up and this recipe sounds like the perfect use for them. My husband thinks cod is too bland so this would add some wonderful flavor.

  14. Ivy says:

    I have cod on the menu for Sunday and this recipe sounds very tempting to change what I was planning to make.

  15. weirdcombos says:

    Brazilians love salt cod! Last time I was there got a book with more than 500 recipes (cod only lol I think that there is a national cod fish dish for every south american country due to the influence of the Portuguese and Spanish. They credit this fish with the discovery of the Americas because without it, a that time, no other food could tolerate the crossing and human bodies needed some type of fuel in their bodies to keep going! Cod fish was soon to be assimilated into the eating habits of the colony. Your dish is a very cool mix of food from the freezing cold arctic with food the searing hot tropics, I love the synergy!
    cheers,
    H

  16. weirdcombos says:

    oops I just realized you used fresh cod in the recipe and the twist of sweet potato, still a fabulous synergy sweet potato=tropical and cod fish=cold
    Cheers,
    Heg

  17. Suman Singh says:

    Wonderful and interesting combo..thanks for sharing the recipe..looks so yummy!

  18. Sarah Galvin (All Our Fingers in the Pie) says:

    I love salt cod and a little piece in my freezer. You have reminded me to use it.

  19. Banana Wonder says:

    What an incredible twist with the sweet potatoes! I love how you presented this also. I could see how sweet potato creates a wonderful interplay with the salty cod.

  20. Magic of Spice says:

    I love your version of brandade, fresh cod is so much better…and I can not resist sweet potatoes. Gorgeous!

  21. domi says:

    Une brandade à la Joumana qui est vraiment extra et ressemble à un petit gâteau…

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