Russ logo

All information gathered first-hand, since 1995

This dish is an excellent Provencal starter course.

Morue is cod, and the brandade de morue is a cod fish-paste. You'll find it at a few restaurants, usually very good, and sometimes available in cans at the grocery store.

We were once taken severly to task for using a can of brandade de morue in this recipe. We agree that you can make your own "real" brandade, but it's a seriously long project.

Recipe (4 servings)

1 can brandade de morue
1 head lettuce [laitue]
4 tomato [tomate]
30 g pine nuts
black olives [olives noirs]
olive oil [huile d'olive]
bread (fresh baguette) [pain]
herbes de provence - especially thyme (basilic,thyme, parsley)


1. Wash the lettuce and the tomatoes. Cut the lettuce into short strips and quarter the tomatoes.

2. Mix the lettuce with a light amount of olive-oil. Put a bed of lettuce on individual salad plates, add a few black olives and sprinkle on some pine nuts.

3. Slice and toast the bread, 3 or 4 per person.

4. Put a generous helping of the fish paste on the hot-toasted bread, and place on the lettuce. Put the tomato quarters around the toast.

5. Sprinkle some herbes de provence on the fish paste, and serve.

Conversions 30 g = 1 oz = 2 Tbs   180 g = 6 oz = 3/4 cup  
1 kg = 2.2 lbs 1 lt = 1.06 qt  60 g = 2 oz = 1/4 cup 225 g = 8 oz = 1 cup
0.45 kg = 1 lb   0.95 lt = 1 qt 115 g = 4 oz = 1/2 cup   450 g = 16 oz = 1 pint