Brandada de Calaao: Creamy Delight!

Hello friends of Paulina Cocina! I hope you are very well and as always, looking for ideas to eat delicious and homemade. Today we bring you a recipe that comes directly from the Mediterranean Sea: Cod brandy. A delight of those that are lovers of flavors of the seaThey can’t stop trying. It’s kind of butter o cod creamwhich is usually served on a good piece of pan with a crispy crust, or a rich toast and is enjoyed as an appetizer or as part of a picada.

In this community we love to travel and try the dishes from each place, but since we don’t always have that possibility, we believe that a good way to travel is to do it with your palate. Preparing delicacies from all latitudes in the comfort of our home.

At the end of this note, in which we tell you everything you need to know about cod brandade, there is two very easy recipes to make the brandade, one traditionally and the other with potato, both super creamy and delicious. Let’s do it!

On cod brandade

Cod brandade is a gastronomic specialty made from desalted cod and olive oil, which is cooked until a smooth and creamy texture is obtained. It is a very versatile recipe which can be served both as an appetizer, as part of a main dish or even as a filling for empanadas or croquettes.

The combination of the intense flavors of cod with the softness of olive oil creates a unique culinary experience. This exquisite dish is originally from the mediterranean cuisine and it has become a very popular culinary option in that region.

Origin of the recipe

The cod brandade has its roots in the Provence region, In the south of france. It is believed that it was created by fishermen in the area, who were 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 until a paste was obtained. Over time, this delicious preparation spread to other Mediterranean countries, such as Spain, Portugal and Italy.

Where is it customary to eat cod brandade?

Cod brandade is especially popular in the coastal regions of the Mediterranean, where cod is a basic ingredient in the local cuisine. In Spain, for example, it is typical to find it in the regions of Catalonia, “as brandada de bacallá” and in the Basque Country, where it is prepared in the traditional way.

It is also common to find it in Portugal, especially in the Lisbon region, where it is known as “bacalhau à braz”. In Italy, it has been adapted as “creamed cod” and it is a delicacy from the Veneto region; and in France it is prepared with cream and is called “brandade”.

6 accompaniments for the cod brandade

1. Toast or crusty bread: Toasted or crusty bread smeared with cod brandade is a pincho very common in the area of ​​the Basque Country.
2. Potatoes: Serve the cod brandade over some roasted potatoes. The combination of flavors is exquisite.
3. Roasted vegetables: Cod brandade goes very well with a plate of roasted vegetablessuch as peppers, zucchini or aubergines.
4. Grilled fish: The brandade goes perfectly with the recipes with fish because it gives them softness and creaminess.
5. As salsa for pasta: One option is to use the brandade to accompany some gnocchi or short noodles. It is delicious.
6. Salads: Cod brandade can be used as a salad dressing. A few tablespoons on a mixture of fresh lettuce, cherry tomatoes and olives is delicious and with a unique flavor.

5 secrets of this recipe

1. Desalted cod: preferably choose a desalted and crumbled cod. delete the excess salt soaking it in cold water for 24 hours, changing the water every 6/8 hours.
2. As if it were a mayonnaise: The olive oil is added gradually, a little at a time, while the cod mixture is whipped. This will help to get a smooth and creamy texture.
3. Garlic goes well with everything: To give it an additional touch of flavor, you can add chopped garlic finely, black pepper and even a little sweet paprika.
4. The brandade is eaten cold: Once ready, take it to the fridge, in this way, in addition, the flavors are intensified.
5. It is always better with a good wine: Cod brandade goes very well with dry white wines, because they enhance their flavor.

Traditional cod brandade recipe

• Yield: 4 portions
• Preparation time: 30 minutes

Ingredients

• 400 g of desalted and crumbled 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

1. Place the cod in a deep bowl and flake with a fork.
2. Add the extra virgin olive oil little by little while beating the mixture with a fork. Continue beating until a smooth and creamy texture is obtained (this entire procedure can be done in a mixer to obtain a smoother texture)
3. Add the finely chopped garlic cloves and the black pepper. Mix well all the ingredients. Taste to check if it is well seasoned.
4. Pour the cod brandade into an airtight container and let it rest in the fridge for at least 2 hours so that the flavors integrate.
5. Once refrigerated, the cod brandade is ready to serve on rich bread with a good crust or freshly made toast and sprinkle with chopped parsley.

Cod brandade with potatoes recipe

• Yield: 4 portions
• Preparation time: 30 minutes

Ingredients

• 400 g of desalted and crumbled 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

1. Boil the potatoes in salted water until tender. Drain and reserve.
2. In a deep bowl, place the cod, add the cooked potatoes and crumble everything with a fork.
3. Add the extra virgin olive oil little by little while beating the mixture with a fork. Continue beating until a smooth and creamy texture is obtained (this entire procedure can be done in a mixer to obtain a smoother texture)
4. Add the finely chopped garlic cloves and the black pepper. Mingle.
5. Pour the cod brandade into an airtight container and let it rest in the fridge for at least 2 hours so that the flavors integrate.
6. Serve the cod brandade on hot bread or freshly made toast and sprinkle with chopped parsley.