from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A dish of Provençal origin prepared from salted cod.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A puree of salted cod, olive oil, and milk.


from The American Heritage® Dictionary of the English Language, 4th Edition

French, from Provençal brandado, from Old Provençal, past participle of brandar, to shake, from brand, sword, of Germanic origin; see gwher- in Indo-European roots.

from Wiktionary, Creative Commons Attribution/Share-Alike License

French, from Occitan brandada, from brandar ("to stir"). Cognate to Spanish brandada.


  • The brandade was a masterpiece, and Pardon had served a dry wine from somewhere around Nice, which went miraculously with the fish.

    Maigret's Revolver

  • The mushroom pate, the eggplant "brandade", the sauteed peppers, watermelon radish

    Recent Reviews Near San Francisco, CA

  • A clean, bright white blend from Gascogny, it was a perfectly serviceable aperitif and accompaniment to the mixed plate of hors d'oeuvres that included cod brandade, veal tongue and leeks in vinaigrette sauce.

    Alain Ducasse

  • Must Try: Pig's feet, sliced pork belly, brandade, cochon de lait, fois gras and haricot vert salad, soups, charcuterie and beef cheek.

    Amy Chan: Top 10 Restaurants in Paris on Any Budget

  • For the full experience, reserve in her two-year-old tasting room, Clandestino, where on Wednesday and Thursday nights she serves a 13-course, modernist menu that might include "codfish soup" made with a sous-vide soft-poached egg and a foam of brandade a dried cod and potato purée, or lamb stew accented with peppermint "spheres."

    Feasts of São Paulo

  • A wonderful, creamy dip with a deep taste of the sea, the classic brandade is a mixture of poached salt cod and olive oil.

    Nigel Slater's classic brandade

  • Throw in a teaspoon of lumpfish roe as you spread the brandade on toast.

    Nigel Slater's classic brandade

  • In 1882, a sickly Pierre-Auguste Renoir felt reinvigorated by eating a brandade -- a puree of cod and potatoes -- and wondered if he had "rediscovered the Ambrosia of the gods."

    Matthew Jacob: In France, They Cherish Lunch and Liberte

  • The Husband is a huge fan of brandade, a French puree of salt cod, potato, garlic, and olive oil.


  • And rare is the ethnic group that lacks its own particular twist on salt cod, be it stewed, fried in chunks, turned into cakes or croquettes, or creamed with garlic and potatoes in the manner of the French brandade.

    One Big Table


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