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Catalan-Style Creamy Salt Cod Purée (Brandada de Bacalao)

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Pixicook editorial team

Embrace the essence of Catalonia with this traditional Brandada de Bacalao recipe. Merging the briny depth of desalted cod with the comforting embrace of garlic-infused mashed potatoes, this dish offers a harmonious balance of flavors. It's a perfectly textured purée that can serve as a delightful starter or tapa, sure to impress with its simple yet sophisticated taste.

Ingredients for Catalan-Style Creamy Salt Cod Purée (Brandada de Bacalao)

units in
USchevron
serves
6 peoplechevron

Large Baking Potato, peeled, quartered

0 oz

Desalted Salt Cod

0 oz

Whole Milk, gently warmed

0.25 fluid ounces

Extra Virgin Olive Oil

0.25 fluid ounces

Garlic Clove, made into a paste

each

Salt, optional

to taste

White Bread, crusts trimmed, cut into triangles, fried in olive oil or toasted and brushed with extra virgin olive oil

slices

How to Make Catalan-Style Creamy Salt Cod Purée (Brandada de Bacalao)

1. Potato Prep

Bring a pot of salted water to a boil. Add the potato and cook until tender. Drain and set aside.

2. Cod Simmer

Place the cod in a saucepan with cold water. Heat until it gently simmers, then turn off the heat, and let the fish sit for 15 minutes.

3. Cod Cleaning

Drain the cod, remove any skin and bones, and flake the fish into small pieces.

4. Fish Purée

Transfer the flaked fish to a food processor and pulse into a coarse paste.

5. Emulsify

Gradually add the warm cream or milk and olive oil, alternating between the two, and blend until achieving a creamy yet slightly textured purée.

6. Season & Combine

Incorporate the garlic paste and black pepper. Add the cooked potatoes and pulse to create a fluffy purée. Taste and add salt if necessary.

7. Serving

Enjoy the brandada at room temperature or transfer it to a baking dish and warm it in the oven. Serve with the fried or toasted bread triangles.

Variations

Different Proteins

. Smoked Trout Brandade

International Twists

. Greek-Style Brandade

Flavor Variations

. Saffron Brandade

Spicy Kick

. Chipotle Brandade

Caviar or Roe Garnish

For a touch of luxury and a burst of salty, oceanic flavor, top your Brandada with a spoonful of fish roe or caviar. This can be especially appealing for serving at special occasions.

Pitfalls and tips

Quality of Ingredients

Use thick, meaty pieces of salt cod with a clean, white appearance and high-quality olive oil for the best flavor.

Desalination

Soak the cod in water for 24-36 hours, changing the water every 6-8 hours, and taste before using to ensure proper desalination.

Emulsification

Emulsify the olive oil slowly during puréeing to create a smooth, creamy texture without separation.

Gentle Cooking

Poach the cod gently in milk with garlic, bay leaves, and thyme to keep it tender.

Texture

Aim for a creamy texture with some flakiness from the fish; avoid overprocessing into a too-smooth paste.

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