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Brandade Provencale Recipe
|Salt cod||1 Pound|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs) (Approximately)|
|Garlic||2 Clove (10 gm)|
|Finely chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1430 Calories from Fat 917
% Daily Value*
Total Fat 103 g158.1%
Saturated Fat 27.6 g138.2%
Trans Fat 0 g
Cholesterol 353.5 mg
Sodium 26439.6 mg1101.7%
Total Carbohydrates 9 g2.9%
Dietary Fiber 0.7 g2.8%
Sugars 4.6 g
Protein 114 g229%
Vitamin A 25.3% Vitamin C 38.5%
Calcium 57% Iron 8.4%
*Based on a 2000 Calorie diet
Refrigerate at least 12 hours, changing water twice.
Rinse soaked cod; place in a large saucepan.
Cover with cold water; bring to a boil.
Reduce heat; simmer 7 to 10 minutes or until fish tests done.
Drain and flake fish, discarding bones.
In a blender or food processor fitted with a metal blade, process flaked fish and garlic until evenly chopped.
With machine running, gradually pour in 1/3 cup cream and 1/3 cup oil.
Process until smooth and spreadable.
Add more cream and oil, if needed.
Spoon into a serving dish; sprinkle with parsley.