This French dip is a perfect appetizer for your Olympics viewing party

The 2024 Paris Summer Olympics promise to be a spectacle! Every four years, the world unites to celebrate athletic excellence, bringing people together regardless of background or allegiance. Remember the nail-biting gymnastics routines that had your whole family glued to the TV, or Simone Manuel’s pull-from-behind showing in swimming? The Olympic spirit transcends borders, and the opening ceremony is a prime example. (This year’s ceremony is set to begin at 10:30 a.m. Friday, June 26.)

The opening ceremony is my mother’s and my favorite event of the Olympics. A dazzling display of a host nation’s culture, music and history, it’s a feast for the eyes, from the vibrant costumes and intricate choreography to the powerful message of unity. It’s also a chance to learn a little something about the host country, its traditions and its people.

This year, as France takes center stage, why not bring a taste of the country to your Olympics viewing party? Look no further than brandade de morue, a traditional French dish that’s perfect for sharing.

Brandade de morue, which translates to “cod mash,” is a deceptively simple dish with a rich flavor profile. Unlike some fish dips that rely on mayonnaise or cream cheese, this recipe utilizes humble ingredients such as milk and potatoes to create a creamy, dreamy texture. The star of the show, of course, is the salted cod, a Mediterranean staple that adds a depth of umami unmatched by fresh fish.

Brandade de morue is the epitome of simple French cooking, so ditch the chips and salsa this year and impress your guests with a delicious appetizer that’s perfect for any Olympics gathering, potluck or special occasion.

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Brandade de Morue (Salted Cod Dip)

Preparation time: 1 day (to desalt the fish; see note below)

Cook time: 1 hour 

Servings: 8 to 10 people

INGREDIENTS

• 1 pound skinless salt cod fillet
• 1 pound large red-skinned potatoes
• 1½ cups whole milk
• 8 large garlic cloves, peeled
• Zest from 1 lemon 
• 3 tablespoons fresh lemon juice
• 2 tablespoon Dijon mustard
• ½ teaspoon cayenne pepper
• ¾ cup extra-virgin olive oil, plus more for the baking dish
• Freshly ground black pepper
• 4 tablespoons freshly grated Parmesan cheese
• Toasted bread of your choice (Baguettes are what I used; if you use a larger bread, I recommend cutting it up into dip-size pieces or sticks.)

STEPS

1. Note: Start this step 24 hours before you want to make the dish. Put the salted cod in a bowl and cover with 1 inch of cold water. Refrigerate for 24 hours, changing the water 4 times. This removes excess salt, which wouldn’t otherwise break down in the cooking process and will leave your dish extremely salty.
2. Preheat the oven to 400 degrees. Put the rack on the top notch. (If this is too close to fit a casserole dish, go to the second notch.) Put the potatoes (skin on) in a large saucepan, cover with water and boil over moderately high heat until tender, about 20 to 30 minutes. Drain and let the potatoes cool to warm.
3. In the meantime, drain the cod and place it in another saucepan. Add enough water to cover the fish; bring to a boil, then immediately drain and rinse out the pan (this is important because we are trying to remove salt). Return cod to the pan, add enough water to cover the fish and simmer over low heat for 5 minutes. Drain the cod and return it to the pan; add milk and garlic and bring to a boil. Cover and simmer for 10 minutes.
4. Peel the potatoes and break into chunks. Transfer to a food processor (or add to your cod pot if using an immersion blender). Process cod mixture, lemon zest, lemon juice, Dijon mustard and cayenne. With the blades running, slowly pour in olive oil until incorporated. 
5. If you do not have an immersion blender or food processor: Use a potato ricer/masher to break down potatoes into the cod pot (with garlic). Add lemon zest, lemon juice, Dijon mustard and cayenne. With a large whisk, mix items until combined. Slowly stream in olive oil while continuing to vigorously whisk the mixture. (You will not get a smooth emulsion, but the flavor will still be there.) 
6. Season with black pepper. Feel free to add some salt if you need it.
7. Lightly oil a 9-inch-by-13-inch baking dish and spread the mixture in the dish. (If making ahead of time, stop here. Wrap the dish in plastic wrap and store in the fridge for up to 3 days. Bring to room temp before baking.) 
8. Sprinkle Parmesan cheese on top. Bake for 20 minutes, until golden brown. Serve with toast, vegetables or crackers for dipping!