BRANDADA DE BACALLÀ - COD BRANDADE - TM

This recipe is a favourite in our family. My mother used to make it often, especially when having a celebration lunch, and everybody in the extended family cooks it slightly differently. This recipe is a combination of the recipes of 3 family members and then adapted to cook it on the Thermomix. I couldn't find salted cod where we live, so I have used fresh cod instead. I can tell you that the difference is just minimal and it is easier to prepare because you do not have to soak the cod for at least 24 hours. In fact, in my family they soak it for a week! There is nothing worse than a really salty, dry cod.

Difficulty: easy
Preparation time: 25min
Total time: 24h 35min
Serving size: 4 servings

Ingredients

600g salted cod, soaked for at least 24 hours, or 600g of fresh cod
5 sprigs of fresh flat-leaf parsley
300 g of water
3 cloves garlic

1/2 onion

50g olive oil
2 small potatoes, cut into pieces
70g cream
a pinch of ground pepper, to adjust according to taste

a pinch of nutmeg (optional)

salt, if using fresh cod
30 - 60 g of olive oil (depending on the absorption power of the fish)

Grated parmesan cheese (optional)

Preparation
The day before (if using salted cod)
Desalt the cod in cold water for a minimum of 24 hours, changing the water 4 times during the operation. 

The same day
Place parsley in mixing bowl and chop 5 sec / speed 7 . Transfer to a container and set aside.
Add the garlic and the onion to mixing bowl. Chop 7 sec / speed 7. Scrape down the sides using the spatula.

Add 50g olive oil and cook for 6 min / Varoma / spoon. Transfer to a bowl and reserve.

Put the water in the bowl, put the potatoes in the cooking basket. Insert the latter. Place desalted / fresh cod in Varoma, insert and steam 20 min / Varoma / speed 2 .
Preheat the oven to 180 ° C.
Remove the Varoma and set aside. Empty the bowl. Transfer potatoes and cod to mixing bowl, add the cream, the onion mixture, chopped parsley, nutmeg (if using) and pepper, and mix 1 min / reverse / speed 3 , adding olive oil through the hole in the lid while it is mixing. Check the consistency of the brandade and add a little oil if necessary, depending on the desired consistency. Adjust seasoning.
Transfer the preparation to a gratin dish, add parmesan on top if using and put in the oven. Cook for 15-20 minutes at 180 ° C. Serve hot, accompanied by a green salad, toast or just eat it on its own.

Nutrition per 1 portion

Calories:1948 kJ / 463 kcal

Protein: 38 g

Carbohydrates: 34 g

Fat: 19 g

Fiber: 2 g

I first made this brandade as part of our Christmas dinner.

Tips & Tricks

The salt cod is a fish specialty of Nimes that has spread throughout Eastern Occitan and Languedoc to Liguria through Provence and the Catalan country.

No need to add salt to the preparation, the cod remaining salty even after desalting.

Brandade, and cod-based dishes in general, cannot be improvised since this fish must be desalted, dried and stored in salt, for at least 24 hours before use: cut it into slices, wash it under running water and immerse it in a container of cold water, skin side up. Change the water 3 or 4 times during the 24 hours of desalting (or more if it is thick slices).