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Basque Cod Fish Brandade

Cooking Term


Basque Country Cod Fish Brandade: This codfish dipping spread hails from the Basque fishermen who had entered into the French Atlantic. Salt cod has been an Iberian Peninsula staple since the Basque whaling voyages in northwestern Europe prior to the European Union ban agreements. Since, Portugal, Spain and Italy had been rigid Roman Catholic countries until fairly recent times, meats and poultry were forbidden on Fridays and during Lent. Thus, salt cod brandade has been a specialty served during these days.
The ingredients are: salt cod, potato, olive oil, garlic, tomato, herbs, salt and pepper.


Comments (1)

Several precisions:
- Cod was not fished by Basque fishermen in the French Atlantic, but offshore the North American continent, more precisely Newfoundland. Hence, the salting of cod to preserve it during these long trips, not much to do with whaling trips!
- It is not a dipping spread, at least not in its normal use (I imagine the one from Nimes could be used as a spread, as it is a creamy emulsion, however not the Basque version, which tends to contain pieces of fish)
- Not sure what recipe you refer to wth this list of ingredients, as neither the Basque recipe nor the one from Nimes (city in Southern France) include tomato.
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