Everything you need to know about cod brandade
History and origin :
This dish has roots in Provence and Catalonia. Historically, cod brandade was consumed during Lent, a period when Christians abstain from eating meat. Cod, which is preserved by salting, was a perfect choice for this time of year.
Key Ingredients :
Cod brandade is made from a mixture of desalted cod, olive oil, garlic, milk and, in Pujadó Solano, also potatoes to give it a thicker texture.
Preparation :
- Desalting the cod : This is a crucial step to remove excess salt and prepare the cod for use. The desalting process can take between 24 and 48 hours, changing the water several times.
- Cooking and emulsification : Cod is cooked over low heat and mixed with olive oil and garlic until it becomes smooth and creamy. In some versions, a whisk or blender is used to further emulsify the ingredients. Cooked potato is then added to the mixture to give it more body.
Versatility :
Cod brandade can be served in several ways:
- Appetizer : Can be spread on toast, bread or crostini.
- Filling : It is common to use it as a filling for piquillo peppers or other vegetables.
- Main dish : It can be served as a main dish accompanied by roasted vegetables or salads.
Texture and flavor :
Brandade should have a creamy, smooth, silky and uniform texture, without lumps. And the flavour should be balanced between cod, olive oil and aromatic garlic.
Healthy and nutritious :
Cod brandade is a good source of protein and omega-3 fatty acids from cod, as well as healthy fats from olive oil. In short, cod brandade is a dish of Provençal/Catalan origin that combines simplicity and sophistication, perfect for those who appreciate traditional Mediterranean cuisine and seek authentic and comforting flavours. Its versatility allows it to be enjoyed in very different ways, providing healthy nutritional benefits.