A specialty of the city of Nimes in the Languedoc region in southern France,brandade is a smooth and creamy emulsion of salt cod, olive oil, milk and, sometimes, a little bit of garlic. Usually eaten in winter with bread or potatoes, this classic French dish is also called brandade de morue in French andbrandada de bacalao in Spanish.

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Writer: Vanniya Sriangura
Position: News Reporter