The Provençal dish known as brandade de morue is a great example of how to elevate modest ingredients like salt cod and potatoes—in this case, by whipping them with milk, olive oil, and garlic until ...

Brandade is a traditional dish from southern France: a satisfying thick puree of salt cod, garlic and mashed potato. Salt cod needs to be soaked for about two days, but you can make a lovely, easy ...

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...