Brandade

Brandade
Like mashed potatoes enriched with salt cod, this creamy, velvety dip is an ideal accompaniment for crostini and crudités.Jenny Huang

This recipe for salt cod-and-potato purée, or what the French call brandade, is adapted from Chicago chef Paul Kahan's book Cooking for Good Times. One of the standout dishes at his restaurant Avec, it's like an umami-rich mashed-potato dip. Serve the dish with your favorite crudités, or alongside slices of ciabatta toasted with olive oil like they do at Avec.

The brandade base can be refrigerated for up to 5 days or frozen for 1 month. You can procure salt cod at Portuguese or Caribbean markets, or online; the fish can be stored in a cool cupboard for up to 6 months.

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