Seafood · ALWAYS FREE
Fresh cod & potato brandade
Fresh cod, skin-on potato and garlic are mashed with olive oil and their warm milk, then baked until lightly golden.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 400°F (200°C). Place potato cubes in a saucepan, cover with unsalted water and bring to a boil. Simmer 15-20 minutes until easily pierced, drain thoroughly and steam-dry 3 minutes. Mash by hand, including all skins.
- Meanwhile, place milk and sliced garlic in a small wide saucepan. Heat gently for 8-10 minutes until garlic softens, avoiding a hard boil. Add cod cut into four equal pieces, cover and poach gently 6-10 minutes, turning once, until the thickest parts reach 145°F (63°C). Retain all milk and garlic.
- Flake the fish, checking for bones. Mash softened garlic into the potato, then stir in all warm milk, flaked cod, 1.06 oz oil, lemon juice, salt, pepper and 0.212 oz parsley. Stir firmly with a wooden spoon until combined but still lightly textured; do not use a blender.
- Spread into an ungreased shallow 1 1/2-quart (1.4-liter) baking dish, no deeper than 1 1/2 inches (4 cm). Make ridges with a fork and spread remaining 0.176 oz oil over the top. Bake 20-25 minutes until hot throughout, lightly golden on the ridges and 165°F (74°C) in the center. Rest 5 minutes, scatter remaining 0.0705 oz parsley and divide into four portions. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 277 kcal
- Protein
- 21.9 g
- Total carbohydrate
- 22.3 g
- Total fat
- 11.2 g
- Total sugars
- 3.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide the entire bake into four equal portions. Contains fish and milk. Gluten-free suitability requires appropriate ingredient labels and cross-contact precautions; no bread or crackers included.
View the ingredient calculations · Source 1Why it’s in this collection
- Gluten-Free: Complete ingredient review of Fresh cod & potato brandade: raw fresh Atlantic cod; raw russet potatoes with skin; whole milk; peeled garlic; olive oil; fresh lemon juice; fresh parsley; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
