I first made this for Mundial meals, and it will forever remind me of the evening I spent by myself in the Mercado San Miguel in Madrid finally getting me to want to cook dried salt cod.
Brandada
Ingredients
- 1/2 pound dried salt cod
- 4 cloves garlic
- 2/3 cup olive oil
- 1/4 cup heavy cream
Instructions
- Rinse the bacalao well, cut into pieces and remove bones if necessary, then soak in fresh, cold water in the refrigerator for 24-48 hours, changing the water frequently (4+ times a day).
- Add the olive oil, garlic and desalted cod to a skillet over minimal heat for at least 15 minutes, until the fish and garlic are cooked but not fried. Do not brown! The goal is to make a confit. Cover, checking periodically to turn the fish if not fully submerged.
- Drain and reserve the olive oil. Place the cod, garlic and cream in a blender and blend until everything is crushed. Then continue to blend while adding the oil in a thin stream until a smooth texture is formed. Taste and add salt if needed.
- Transfer to a serving dish and enjoy warm, or refrigerate and serve chilled. Served topped with finely chopped parsley and griddled slices of baguette.