Although a speciality of the city of Nîmes,brandade quickly spread throughout eastern Occitania. The recipe consists of cod and olive oil, as well as lemon juice, garlic, parsley, thyme and onions. In some recipes, such as the Nîmesone for example, it is also possible to add potato gratin.
Cod was once a very popular fish in the region, and was brought back by fishermen leaving for the New World, via the port of Sète. At that time, the cod was preserved by salting and drying.
InNîmes,brandade is traditionally eaten on Easter Sunday and Good Friday. It is also eaten stuffed for Christmas, or in tarts and on toast the rest of the time.