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Brandada de Bacalao
Brandada de bacalao: a great summer sandwich spread of cooked potatoes, salt cod, lemon, garlic and rosemary. Fresh and hearty!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 cup
Calories per serving 311 kcal
Ingredients
- 4 oz floury potatoes (110 g), peeled
- 4,5 oz salt cod (125 g), soaked
- 1/2 cup whole milk (120 ml)
- 2 large slices lemon zest
- 1 small garlic clove
- 1 sprig fresh rosemary
- pepper
- salt
Instructions
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Peel the garlic clove and chop it up into tiny bits. Add it together with the fresh rosemary sprig to a medium saucepan.
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Chop the potatoes up into smaller chunks and add them to the garlic and rosemary together with the lemon zest.
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Then pour in the whole milk.
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Stir and season with a little pinch of pepper and salt. Place the pan over medium-high heat and bring the milk and potatoes to a boil. Once boiling turn the heat lower and put a lid on the pan. Cook the potatoes until tender and falling apart.
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Then chop up the soaked salt cod and add it to the potatoes.
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Stir and put the lid back on the pan. Cook the salt cod and potatoes for another 10 minutes until cooked and tender. Then take the pan off the heat, remove the rosemary and lemon zest and start mashing up the cod and potatoes with a fork until very creamy.
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Then place the cod and potato mash back over medium heat and keep stirring it until it kind of dries out a little. You should end up with a firm fish paste. Check the seasoning and add extra pepper to taste if necessary. Scoop the brandada in a clean bowl and serve it lukewarm or cold as a dip or sandwich spread.
