Brandada de bacalao (creamy cod with potato)

Brandada de bacalao (creamy cod with potato)


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About this recipe: This simple yet decadent Spanish starter is a deliciously different use of cod. You can use salt cod for this dish, but be sure to soak it overnight first, changing the water 2 to 3 times, and avoid adding additional salt to the recipe.

Luis Luna

Serves: 6 

  • 150ml extra virgin olive oil
  • 500g fresh cod fillets
  • salt to taste
  • 1 large potato, boiled
  • 100ml milk
  • toast, to serve

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat the oil in a large frying pan over medium heat. Salt to taste. Add the cod fillets and gently fry on both sides till cooked through. Remove from the heat and place the cod fillets on a plate; reserve the oil.
  2. Remove the skin from the cod fillets and mash the cod with a fork.
  3. Peel the potato and cut into pieces. Mash the potato with a fork, then mix in the mashed cod. Add the milk and mix well.
  4. Gradually add the reserved oil to the cod mixture, a little at a time. Mix well after each addition, blending till smooth.
  5. Serve the creamy cod spread thickly over slices of toast.

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