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La Brandade de Morue

December 20, 2011

La Brandade de Morue

brandade de morue, cod Mash

The story
Until the late 19th century, the refrigerator does not exist, to preserve food and thus the cod, we dried them by putting them in salt. Cod also known as “Morue” or “Cabillaud” is a fish found in the northern seas. The fishermen of these countries were often stock up on salt on salt Aigues-Mortes in the Camargue. On this occasion, they traded their fish against salt cod and therefore was consumed by the entire region. Cod has spread throughout Europe and is part, has long been traditional recipes from countries such as Germany or Austria, but also Spain and Portugal.
A famous chef of the time, Mr. Durand, developed the recipe for “cod brandade” around 1830. To realize, once desalted cod (before drinking, salt cod must be soaked in water for at least 24 hours to rid it of its salt. Without this, the fish is inedible.), We the cup into small pieces. We must then “brande” that is to say, “move” in Provence with a wooden spoon. This is why the recipe called so!

We are please to offer you a traditional production of Brandade de Morue, on French gourmet Hong Kong online food shop:

http://www.frenchgourmethk.com/fr/reflets-de-france/102-brandade-de-morue.html

We are please to offer you a traditional production of Brandade de Morue (reflets de France brand), on French gourmet Hong Kong online food shop:

http://www.frenchgourmethk.com/fr/reflets-de-france/102-brandade-de-morue.html

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