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The Brandade of cod (brandade of bacallà in Catalonia or brandade de morue in France) is a traditional dish of Mediterranean cuisine, especially popular in Spain and in the region of Provence, in France, although it has some differences with the traditional cod brandade in Spain that we will see below
The brandadewhose name comes from the Catalan branderwhat does it mean “sway or move with a rapid sway” is a cod and oil based emulsionwhich used to be done in a mortar, like the Aioliwhose influence seems to be great, since it is speculated that the brandade in Spain arose from the mixture between desalted cod and aioli.
The appearance is that of a desalted and shredded cod puree or pate, mixed with olive oil, garlic and milk or creamwhich is served as an appetizer or as a first course.
Some add potato in the preparation of the cod brandade. I love to put a chilli pepper when I confit the cod, it gives it a fantastic spicy touch, but I leave this to your choice.
Brandade of cod
- 250 g of desalted cod
- 4 garlic cloves
- 150 g of extra virgin olive oil
- 40 g of liquid cooking cream
- 1 pinch of salt
- Fresh parsley
How to make cod brandade
We desalted the cod
- Before you start cooking, you need to make sure that the cod is completely desalted. This can be done by letting it soak in cold water for at least 24 hours, changing the water several times.
- Once the cod is desalted, you should shred it into small pieces and remove any skin or bones.
How to desalt cod
We confit the cod
- Put the extra virgin olive oil in a saucepan with the garlic and the desalted cod
- We let it confit over a minimum heat for about fifteen minutes, it should not be fried but confit, that is, cooked at a low temperature.
- Once both the garlic and the cod are confit, we drain them, reserving the oil.
- We put in the glass of the blender or in a container the confit cod, garlic, cream and a pinch of salt and we shred
- Once everything is crushed, we begin to add the oil little by little while we continue beating, until we obtain a smooth cream.
How to accompany the cod brandade
The Brandade of cod typically served as a appetizer or one light dinner. You can serve it on a plate or clay pot with toast or crackers on the side. You can also garnish the dish with some chopped fresh parsley leaves for a touch of color and flavor.
Store in the refrigerator until serving time, at which time we sprinkle the Brandade of cod with finely chopped parsley.
At home we take it Brandade of cod, as is, spread on bread or crackers. But you can also use it as the base of some Canapes or in some homemade volauvanswith tomato jelly It is a delight with which you will surprise your guests.
Tips for making the perfect cod brandade
Here are some useful tips to make the perfect cod brandade:
- Make sure the cod is completely desalted before cooking it.
- Cook the cod with the oil and garlic over low heat, because the goal is for it to confit
- If the brandade mixture is too thick, add a little more cream to smooth it out.
- If the mixture is too runny, you can add mashed potatoes to thicken it.
- Taste the mixture before adding salt, since the cod is already quite salty, although the cream softens it a lot, it is better to add the salt little by little than to go too far.
Appetizers with cod brandade
If you want to take advantage of the brandade to make some appetizers, we suggest these mussels in tempura accompanied by brandade of cod. Some appetizers that are served in small glasses and that your guests will love.
In the recipe below we explain in detail how to make them step by step:
Recipe with cod brandade
Appetizer of tempura mussels with cod brandade
Origin and variants of the cod brandade
As we explained to you above, there are different versions about the attribution of the cod brandade, although its exact origin is not exactly known.
It seems that cod brandade is a traditional dish of Mediterranean cuisine that originates from the region of Languedoc-Roussillonin it South of Francewhere it is known as Brandade de Morue. According to some sources, the recipe dates back to the 18th century, when the fishermen of Marseille prepared a mixture of desalted cod, olive oil and garlic to preserve the fish during long voyages at sea.
Properties of cod (advice for cooking this fish)
The traditional recipe of brandade de morue it includes the same basic ingredients as in other versions of cod brandade, such as desalted and shredded cod, olive oil and garlic, but includes other ingredients such as potatoes, breadcrumbs, and herbs de Provence such as thyme and rosemary, which gives it a different flavor and a slightly denser and more rustic texture, more similar to Manchego jamalthough the latter is more rustic and forceful.
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In the region of Catalonia, the Brandade of cod either brandade of bacallà It was introduced during the 19th century, when fishermen from the Catalan coast began to import large quantities of salt cod from northern European ports, especially Norway.
In Catalonia, desalted cod became a popular ingredient in the local cuisine, and cod brandade became especially popular during Lent, when meat consumption is prohibited. Over time, the recipe spread to other regions of Spain, where it was adapted to local ingredients and cooking techniques.
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Nowadays the brandade It is a typical dish of Spanish gastronomy, as it happens with other cod recipesAs the cod in pil pilor the cod fritterswhich are tasted in any corner of Spain.
Although its exact origin is still a matter of debate, what we do know is that this delicious recipe has become an icon of Mediterranean cuisine, and is appreciated around the world for its flavor and its creamy and comforting texture.
The entry Cod Brandade (traditional recipe) was first published on PequeRecetas