A plate with tomatoes, onions and codfish

Brandade consists of a mixture of fish, olive oil and potatoes. Although it doesn’t have any sauces, it’s a very creamy and healthy dish.

If the 1001 recipes for the famous cod are no longer enough for the people who call it their “faithful friend”, don’t worry. Today we’re introducing you to yet another version. However, this one has a twist, even though its appearance suggests otherwise – it’s a healthy version, without sauces or cream.

As Sandra Nereu explains in her blog “Panelinha de Sabores”, the cook presents a recipe “without make-up, without a mask, ugly, unattractive and inviting”. “Only those who taste it know what’s in it”. And given the fame of her culinary talent, we can guarantee that it will be an alternative that won’t disappoint.

Quick and practical to make, this brandade will be the ideal dish to show off your culinary skills (or pretend you have them). It’s an emulsion made with fish, olive oil and potatoes, which is an extremely creamy dish without any sauce. This makes the recipe a much lower-calorie alternative to, for example, cod with cream.

What you need

  • 3 slices of soaked cod
  • 650 grams of potato (heavy with skin)
  • 2 and a half tablespoons of olive oil
  • 3 onions
  • 3 cloves of garlic
  • 3 bay leaves
  • 1 teaspoon sweet paprika (or soy sauce or Worcestershire sauce)
  • salt
  • 60 grams of grated cheese
  • milk to taste
  • chopped parsley to taste

How to do it

Boil the cod and drain. Save the water you used to cook it and get rid of the skin and bones. Boil the potatoes, peeled and cut into small cubes, in salted water until they are tender. Heat a large frying pan with the onions cut into half moons, a tablespoon of olive oil and a ladle of the cod cooking water.

When the onion has softened, add the chopped garlic, bay leaf and paprika. Mix and add more cod cooking water. Over a high heat, let the onion cook until soft, adding the cod cooking water as necessary (in this case, it took 4 ladles). With some liquid still in the pan, fold the shredded cod into the onion mixture.

Meanwhile, prepare the mash. Drain the potatoes and use an electric mixer to mash them, adding half a tablespoon of olive oil and milk little by little as needed for the ideal texture. Add the grated cheese and mix.

Stir the cod onions and chopped parsley into the puree, avoiding excess liquid. Serve immediately with a drizzle of 1 tablespoon of olive oil.

Related Story: The Codfish Story of Portugal

Atlantic cod on WIKI

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