45 minutes
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.
Large Baking Potato, peeled, quartered
0 oz
Desalted Salt Cod
0 oz
Whole Milk, gently warmed
0.25 fluid ounces
0.25 fluid ounces
Garlic Clove, made into a paste
each
to taste
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
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.
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. Greek-Style Brandade
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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.
Use thick, meaty pieces of salt cod with a clean, white appearance and high-quality olive oil for the best flavor.
Soak the cod in water for 24-36 hours, changing the water every 6-8 hours, and taste before using to ensure proper desalination.
Emulsify the olive oil slowly during puréeing to create a smooth, creamy texture without separation.
Poach the cod gently in milk with garlic, bay leaves, and thyme to keep it tender.
Aim for a creamy texture with some flakiness from the fish; avoid overprocessing into a too-smooth paste.
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