History and origin:
This dish has its roots in Provence and Catalonia. Historically, brandade de bacalao was consumed during Lent, a period when Christians abstain from eating meat. Cod, which is preserved salted, was a perfect option for this time of year.
Key ingredients:
Brandade de bacalao is made from a mixture of desalted cod, olive oil, garlic, milk, and at Pujadó Solano, also potato 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 emulsifying: the cod is cooked over low heat and mixed with olive oil and garlic until it obtains a smooth and creamy texture. In some versions, a whisk or a blender is used to better emulsify the ingredients. Cooked potato is then added to the mixture to give it more body.
Versatility:
Brandade de bacalao can be served in several ways:
- Appetizer: it can be spread on toast, bread, or crostini.
- Filling: it is commonly used as a filling for piquillo peppers or other vegetables.
- Main course: it can be served as a main course accompanied by roasted vegetables or salads.
Texture and flavor:
The brandade should have a creamy and smooth, silky and uniform texture, without lumps. And the flavor should be balanced between the cod, olive oil, and aromatic garlic.
Healthy and nutritious:
Brandade de bacalao is a good source of protein and omega-3 fatty acids, from the cod, as well as healthy fats from olive oil. In short, brandade de bacalao 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 flavors. Its versatility allows it to be enjoyed in many different ways, providing healthy nutritional benefits.
