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brandade

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The answer BRANDADE has 3 possible clue(s) in existing crosswords.

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The word BRANDADE is VALID in some board games. Check BRANDADE in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of brandade in various dictionaries:

A dish of Provenal origin prepared from salted cod.

BRANDADE - Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. In French it is sometimes called Brandade de Morue and in S...

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Possible Crossword Clues
... dab and, er, cod for a Provençal dish
Proven�al dish made of salt fish cooked with olive oil, garlic and cream
____ de morue is a Provençal dish of puréed salt cod, olive oil, bread, garlic and milk

Last Seen in these Crosswords & Puzzles
Jun 24 2018 The Times - Specialist
Sep 3 2012 The Telegraph - General Knowledge
Aug 5 2010 The Times - Cryptic

Possible Dictionary Clues
A dish of Provenal origin prepared from salted cod.
A Provenal dish consisting of salt cod mixed into a puree with olive oil and milk.

Brandade description
Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. In French it is sometimes called Brandade de Morue and in Spanish it can be called Brandada de bacalao ('morue' being the French name for cod and bacalao the Spanish one). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); and Catalonia, Balearic Islands and Valencia in Eastern Spain. Similar preparations are found in other Mediterranean countries such as Italy, Portugal and other regions of Spain (for example, atascaburras, which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.In Menorca (Balearic Islands, Spain) sometimes artichokes may be added. In Marseille and Toulon, crushed garlic is added to the dish. Potato is also added to brandade in France and Basque Country, but not in Catalonia. Neither cream nor milk are included in traditional recipes in Occitania or Spain.

Brandade description

Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. In French it is sometimes called Brandade de Morue and in Spanish it can be called Brandada de bacalao ('morue' being the French name for cod and bacalao the Spanish one). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); and Catalonia, Balearic Islands and Valencia in Eastern Spain. Similar preparations are found in other Mediterranean countries such as Italy, Portugal and other regions of Spain (for example, atascaburras, which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.In Menorca (Balearic Islands, Spain) sometimes artichokes may be added. In Marseille and Toulon, crushed garlic is added to the dish. Potato is also added to brandade in France and Basque Country, but not in Catalonia. Neither cream nor milk are included in traditional recipes in Occitania or Spain.

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