Hello friends of Paulina Cocina! I hope you're all doing well, and as always, we're looking for ideas for delicious, home-cooked meals. Today we're bringing you a recipe straight from the Mediterranean: Cod Brandade . A delicacy that, if you love the flavors of the sea , you can't miss. It's a kind of cod butter or , usually served on a nice piece of bread or toast, and enjoyed as a starter or as part of a snack.
In this community, we love to travel and try the dishes of each place, but since we don't always have that opportunity, we believe a great way to travel is with our palates. We prepare delicacies from all over the world in the comfort of our own homes.
At the end of this article, in which we tell you everything you need to know about cod brandade, there are two very easy recipes for making brandade: one traditionally made and the other with potatoes. Both are super creamy and delicious. Let's get to it!
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On cod brandade
Cod brandade is a culinary specialty made with desalted cod and olive oil , cooked until smooth and creamy. It's a very versatile recipe that can be served as an appetizer, as part of a main course, or even as a filling for empanadas or croquettes.
The combination of the intense flavors of cod with the smoothness of olive oil creates a unique culinary experience. This exquisite dish originates from Mediterranean cuisine and has become a very popular culinary option in that region.
Origin of the recipe
Salt cod brandade has its roots in the Provence of southern France. It's believed to have been created by local fishermen looking for a way to preserve cod for long periods of time.
Originally, the recipe was made with desalted and dried cod, which was shredded and mixed with olive oil to form a paste. Over time, this delicious dish spread to other Mediterranean countries, such as Spain, Portugal, and Italy.
Where is cod brandade usually eaten?
Cod brandade is especially popular in the Mediterranean coastal regions , where cod is a staple ingredient in local cuisine. In Spain, for example, it's typically found in the regions of Catalonia, "as brandada de bacallá," and in the Basque Country, where it's traditionally prepared.
It's also commonly found in Portugal, especially in the Lisbon region, where it's known as "bacalhau à brás ." In Italy, it's been adapted as "baccalà mantecato" and is a delicacy from the Veneto region; and in France, it's prepared with cream and called "brandade .
6 accompaniments for cod brandade
- Toast or crispbread: Toasted or crispbread spread with cod brandade is a snack in the Basque Country.
- Potatoes: Serve the cod brandade over roasted potatoes . The combination of flavors is exquisite.
- Roasted vegetables: Cod brandade goes very well with a dish of roasted vegetables , such as peppers, zucchini or eggplant.
- Grilled fish: Brandade goes perfectly with fish recipes because it gives them a soft, creamy texture.
- As pasta sauce One option is to use brandade to accompany gnocchi or short noodles. It's delicious.
- Salads: Salt cod brandade can be used as a salad dressing . A few spoonfuls of it on a mix of fresh lettuce, cherry tomatoes, and olives leave a delicious, unique flavor.
5 secrets of this recipe
- Desalted cod: preferably choose desalted and flaked cod. Remove excess salt by soaking it in cold water for 24 hours, changing the water every 6 to 8 hours.
- Just like mayonnaise: Add the olive oil gradually, a little at a time, while whisking the cod mixture. This will help achieve a smooth, creamy texture.
- Garlic goes well with everything: For an extra touch of flavor, you can add chopped garlic , black pepper, and even a little sweet paprika .
- Brandade is best served cold: Once it's ready, place it in the refrigerator, as this also intensifies the flavors.
- It's always better with a good wine: Cod brandade goes very well with dry white wines, because they enhance its flavor.
Traditional cod brandade recipe
- Yields: 4 portions
- Preparation time: 30 minutes
Ingredients
- 400 g of desalted and flaked cod
- 200 ml of extra virgin olive oil
- 2 garlic cloves, finely chopped
- Black pepper to taste
- Chopped parsley to decorate
- Bread or toast to accompany
How to make traditional cod brandade step by step
- Place the cod in a deep container and flake it with a fork.
- Add the extra virgin olive oil little by little while whisking the mixture with a fork. Continue whisking until you get a smooth, creamy texture (you can do this entire process in a mixer for a smoother texture).
- Add the finely chopped garlic cloves and black pepper. Mix all ingredients well. Taste to check for seasoning.
- Pour the cod brandade into an airtight container and let it rest in the refrigerator for at least 2 hours to allow the flavors to blend.
- Once chilled, the cod brandade is ready to be served on rich, crusty bread or freshly made toast, sprinkled with chopped parsley.
Recipe for cod brandade with potatoes
- Yields: 4 portions
- Preparation time: 30 minutes
Ingredients
- 400 g of desalted and flaked cod
- 300g potatoes, peeled and cut into chunks
- 200 ml of extra virgin olive oil
- 2 garlic cloves, finely chopped
- Black pepper to taste
- Chopped parsley to decorate
- Bread or toast to accompany
How to make cod brandade with potatoes step by step
- Boil the potatoes in salted water until tender. Drain and set aside.
- In a deep bowl, place the cod, add the cooked potatoes and break everything up with a fork.
- Add the extra virgin olive oil little by little while whisking the mixture with a fork. Continue whisking until you get a smooth, creamy texture (you can do this entire process in a mixer for a smoother texture).
- Add the finely chopped garlic cloves and black pepper. Mix.
- Pour the cod brandade into an airtight container and let it rest in the refrigerator for at least 2 hours to allow the flavors to blend.
- Serve the cod brandade on warm bread or freshly made toast and sprinkle with chopped parsley.
