Brandade
List of Raw Fish Dishes, Fish (Food), Seafood, Cuisine,
Herausgegeben: Ethan, Sören J.
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. In French it is sometimes called Brandade de Morue and in Spanish it can be called Brandada de bacalao ('morue' being the French name for salt cod and bacalao the Spanish one). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); Liguria region in Occitanie (today in Italy) and Catalogne, Balearic Islands and Valencia in ...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. In French it is sometimes called Brandade de Morue and in Spanish it can be called Brandada de bacalao ('morue' being the French name for salt cod and bacalao the Spanish one). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); Liguria region in Occitanie (today in Italy) and Catalogne, Balearic Islands and Valencia in the Catalan Countries (now Spain). Similar preparations are found in other Mediterranean countries such as Italy, Portugal and other regions of Spain (for example, atascaburras, which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.
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