There brandada de bacalao it is a traditional preparation of Catalan cuisine, but this type of recipe is very common in several Mediterranean countries. It resembles the Italian creamed cod while in France it takes the name of brandade de morue. It is a cream based on cod that is whipped with milk and plenty of extra virgin olive oil and also includes the addition of boiled potatoes. Depending on the place of preparation the recipe may undergo variations, in fact there are also versions of bandada without potatoes or with the addition of artichokes, crushed garlic, walnuts or chestnuts. This tasty cream is served as an appetizer spread on toasted bread. The recipe is very simple to make and also quite quick if you use the already soaked cod. Otherwise it will be necessary to proceed with desalination. Leave the cod to soak in plenty of cold water for 24 or 48 hours depending on the size. The water should be changed about every 6 hours. The stockfish should be kept in the fridge during the soaking period.
Whole milk200 g
Extra virgin olive oil150 g
Preparation Brandada de bacalao
First boil the potatoes in plenty of boiling water. When they are cooked but do not tend to discard, drain them and let them cool slightly. Peel the potatoes and cut into cubes or mash with a potato masher.
Boil more water and dip the cod fillet, cook for 5-7 minutes and drain very well. Eliminate the skin and any bones.
Crumble the cod with your fingers and add it to the potatoes.
Peel the garlic cloves and cut them into thin slices. In a pan put the extra virgin olive oil with the garlic cloves, heat up and cook for a few minutes on a very low flame. Strain to remove the pieces of garlic and let cool.
Add some milk and oil to the potato and cod mixture and stir vigorously. Continue in this way until it forms a rather smooth cream with a creamy but dense consistency. Add salt and pepper to taste. Toast slices of homemade bread and stuff with the prepared cream.