1. A creamy Provençal dish made from salt cod, olive oil, garlic, and cream, typically served as an appetizer or spread.
Usage: French culinary term; plural form of brandade; also spelled brandade de morue when referring specifically to the salt cod version

Examples

• The restaurant served warm brandades on toasted bread as an appetizer.
• Brandades is a traditional dish from the Provence region of France.
• She prepared brandades using salt cod that had been soaked overnight.
• The creamy texture of brandades comes from the emulsion of oil and fish.
• Many Mediterranean restaurants feature brandades on their menus.