As some of you may know, my grandma is an excellent cook, and a lot of my recipes either come straight from her kitchen, or are inspired by her. A recipe from my grandma that my family loves is either Baked Artichokes with Cod Brandade, or Stuffed Peppers with Cod Brandade. Brandade is essentially an emulsion of cod and olive oil. There are several ways to make it. I was planning on making the artichoke recipe but I couldn’t find good artichokes (not in season…), so I decided to just make the Cod Brandade by itself as a tapa, something that is very popular in Spain.
This tapa can be eaten cold or out of the oven broiled, and with or without cheese. You can prepare it differently and all of them are delicious. It’s not too fishy, but has a nice, mild and creamy flavor. Lets get into this quick and traditional recipe!
- .5 lbs cod fillet
- 1/3 cup olive oil
- 1/4 whipping cream (you can use half and half or whole milk)
- salt and pepper
Slice the cod and add it to a boiling pot for about 4 minutes. Remove and add the cod to a food processor. Add a little bit of milk and a little bit of olive oil. Season with salt and pepper to taste. Blend until smooth and all of the liquid is absorbed.
At this point you can already serve the Cod Brandade as a dip or you can store it in the fridge for later use.
I chose to broil it today. Broil it at 500 F for 3 to 5 minutes until the top is golden brow, if you want, add a little bit of cheese on top. Either way, it’s delicious!