Recipe courtesy of John DeCoursy

Brandade with Escabeche

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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 8 cups
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2 teaspoons minced fresh rosemary

3 tablespoons red vinegar 

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

2 small red onions

1 clove garlic 

1 tablespoon olive oil 

2 teaspoons cumin seeds 


1 pound salt cod, cut into 1-inch pieces

1 pound potatoes, cut into 1-inch cubes 

4 cups milk 

4 cloves garlic 

1/4 cup heavy cream 

2 tablespoons olive oil 


1 tablespoon extra-virgin olive oil

Chopped fresh parsley 

Flax seed toast points (or other sourdough or sturdy bread) 


  1. For the escabeche: Slice the onions in thin half-moons and set aside. Brown the garlic in the oil in a skillet over high heat. Then add the cumin seeds to scent the oil. Add the onions and rosemary and saute at a high heat. When the onions are sauteed, but before they turn soft, add the red vinegar and remove from the heat. Season with salt and pepper.
  2. For the brandade: Add the salt cod to a pot, cover generously with cold water and bring to a boil. Drain the water, and then add the potatoes, milk and garlic. Bring to a boil and cook until the potatoes are soft. Drain the liquid and discard. 
  3. Add the salt cod-potato mixture to the bowl of a stand mixer fitted with a whisk attachment. Slowly add the heavy cream and olive oil. Whisk until the ingredients are evenly disbursed, about 3 minutes. 
  4. Preheat the broiler. Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes. Remove from the oven and place the escabeche on top. Drizzle with the olive oil and chopped parsley and serve with toast points.
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