Cod brandade is a dish of Provençal and Catalan origin that consists of a creamy emulsion of desalted cod and olive oil. Unlike the French version, the Mediterranean version incorporates cooked potatoes that soften the texture and make the dish more filling and nutritious.
Mediterranean
Cod brandade with potatoes in oil
Creamy desalted cod brandade with potatoes and olive oil. Comforting Mediterranean recipe, rich in protein and calcium
- Spain
- Main course
- Light
- High protein
- Low sugar
- medium
50 min
Tiempo total
20 min
Preparation
30 min
Cooking
4
Servings
Nutrition per serving
- Calories 380 kcal
- Protein 34 g
- Fiber 2 g
- Carbohydrates 22 g
- Fat 18 g
- Sodium 520 mg
Story behind the dish
Preparation
Cod brandade with potatoes in oil is a preparation from Spain with medium difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of desalted cod (soaked for 48 hours, changing the water).
- Have ready: 400 g of cooked potatoes.
- Have ready: 150 ml of mild extra virgin olive oil.
- Have ready: 3 cloves of garlic confit.
- Have ready: 150 ml of warm milk.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
Blanch the cod in boiling water for 5 minutes; drain and…
Blanch the cod in boiling water for 5 minutes; Drain and crumble it, removing skin and bones. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil
Mash the hot cooked potatoes
Go slowly and confirm texture, aroma and color before moving to the next step
In casserole
Combine crumbled cod with potatoes and confit garlic. Go slowly and confirm texture, aroma and color before moving to the next step
Go slowly and confirm texture, aroma and color before moving to the next step
On very low heat
Add the oil in a thin stream while stirring with a wooden spoon. Respect the instructions to stir or not: in rice and stews it marks the final texture
Respect the instructions to stir or not: in rice and stews it marks the final texture
Alternate with warm milk to adjust the consistency
Go slowly and confirm texture, aroma and color before moving to the next step
Season with pepper and nutmeg; brandade does not usually need…
Season with pepper and nutmeg; brandade does not usually need extra salt
Serve hot on toasted bread
decorated with parsley and a thread of oil. Serve on a preheated plate or platter if the dish must maintain temperature
Serve on a preheated plate or platter if the dish must maintain temperature
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