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!
- 1 Ib Salted Cod
- 1 Cup Olive Oil
- 2 Cloves Garlic Chopped
- 2/3 Cup Heavy Cream
- Soak the salted cod in a deep large bowl/container and cover with water.
- Cover the bowl with plastic wrap and store in the refrigerator.
- After 24 hours, the cod is ready for use. If your cod is thick, repeat the process one more time for another 8-10 hours.
- Bring a pot of water to a boil, enough water to cover the cod. Add the cod, and cook until the fish is tender, about 5 to 7 minutes. (if your fillet is thick it will take probably 15 to 20 minutes.)
- While the cod is boiling, we'll start infusing the olive oil with some garlic. In a small pan, add 1/4 cup of olive oil with the 2 cloves of chopped garlic. Cook for 2 minutes on low heat. Remove the garlic, we will not use it.
- Using a slotted spoon, transfer only the fish to a food processor (not the water!)
- Add the infused olive oil, the remaining 3/4 cup olive oil and the heavy cream. Purée until the mixture is smooth, thick, and completely combined. (If you don't have a food processor, you can use a handblender.)