1 kg of codfish
3 cloves of garlic
1 large onion, cut into pieces
1 1/4 cup of olive oil (300 ml)
1 tablespoon of chopped parsley
French bread toast or firm bread toast
Salt to taste
1 kg of codfish
3 cloves of garlic
1 large onion, cut into pieces
1 1/4 cup of olive oil (300 ml)
1 tablespoon of chopped parsley
French bread toast or firm bread toast
Salt to taste
Two days before dinner, soak the codfish in cold water and change the water several times during the next 48 hours
The night before dinner, remove the skin and bones and shred the codfish
Place garlic, onion, and 1/4 cup of olive oil in a pan and cook over low heat for 5 minutes
Add the codfish, increase the heat, and cook for another 5 minutes
Process half of the codfish with the remaining olive oil
Remove from processor and add the remaining codfish, mix, and season with salt if needed
Cover and store in refrigerator
On dinner day, remove the codfish from the refrigerator and, if desired, warm it slightly over low heat
Arrange on a large plate, forming a pyramid with the help of a spatula
Garnish with parsley
Serve lukewarm or at room temperature with toasted French bread or firm bread toast
498 calories per serving
Note: A French dish from the Provence region, brandade is never served hot, only lukewarm or at room temperature.
