Brandade

Brandade (Occitan: Brandada) is an emulsion made from salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French culinary terminology, it is occasionally referred to as brandade de morue; in Spanish cuisine, it is sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning 'salt cod'). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France) and Catalonia, the Balearic Islands and Valencia in Eastern Spain. Similar preparations are found in other Mediterranean countries such as Italy (baccalà mantecato, brandacujun), Portugal, the Greek Cyclades (brantada) and other regions of Spain (for example, atascaburras, made with salt cod, olive oil, potato and chestnut) where dried salt cod is also commonly eaten.

Description: Wikipedia — Brandade, CC BY-SA 4.0