The origin of Brandade of cod it seems to be found in the alioli and originated when, from the Basque Country and along the Pyrenees, dried cod was introduced, possibly around the 16th century, and added to the alioli giving rise to this new cream.
Its name in Spanish comes from the Catalan verb brandarwhat does it mean move vigorously with a back and forth movement, alluding to the way this dish is prepared.
There are many varieties of this recipe, in La Mancha there is the atascaburras, which includes potatoes and nuts. In the Basque Country, a small mashed potato is sometimes added, since there it likes with a more consistent texture. In Paris and northern France, it is common to add potato and milk or cream.
We start by putting the oil and the peeled and filleted garlic cloves in a pan. We heat without burning the garlic. Add the cod to the pan and leave it for two or three minutes with the heat at a minimum, cover and let it cook and release all the gelatin.
Strain the cod and the garlic, keeping the oil. Put the cod in a bowl with the milk and remove with a few rods to undo everything together. We are adding the oil that we had reserved and stirring with the rods so that it emulsifies everything, until obtaining a united cream.
With what to accompany cod brandade
The Brandade of cod It is a wonderful cream that can be served with toast or with carrot sticks to spread. If you have roasted piquillo peppers, don’t hesitate to fill them with the brandade and serve them sprinkled with chopped parsley. You will love them!
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