Brandade, called brandade de morue in French and brandada de bacalao in Spanish is a dish of salt cod whipped with warm milk, olive oil, garlic, and black pepper into a mousse-like texture. It is typically served on toast points or sliced baguette.
Name origins
From French brandade, from Provençal brandado, past participle of Old Provençal brandar "share or stir", from Germanic brand "sword". The Germanic connection is evocative of the history of salt cod as a critical trade good between the Hanseatic League of northern Europe and the Provençal port city of Aigues-Mortes. Morue is French "cod," from Latin morua, "cod."