1 kg of cod
3 cloves of garlic
1 large onion, cut into pieces
1 1/4 cup of olive oil (300 ml)
1 tablespoon of chopped parsley
Croutons of bread or crackers
Salt to taste
1 kg of cod
3 cloves of garlic
1 large onion, cut into pieces
1 1/4 cup of olive oil (300 ml)
1 tablespoon of chopped parsley
Croutons of bread or crackers
Salt to taste
Two days before dinner, soak the cod in cold water and change the water several times over 48 hours
The night before dinner, remove the skin and bones and flake the cod
Heat the garlic, onion, and 1/4 cup of olive oil in a pan over low heat for 5 minutes
Add the cod, increase the heat, and cook for an additional 5 minutes
Blend half of the cod with the remaining olive oil in a processor
Remove from the processor and mix with the remaining cod, season with salt if necessary
Cover and refrigerate
The day of dinner, remove the cod from the refrigerator and, if desired, warm it slightly over low heat
Arrange on a large plate, forming a pyramid shape using a spatula
Garnish with parsley
Serve warm or at room temperature with croutons or crackers
498 calories per serving
Note: This is a French-inspired dish from the Provence region, and brandade is never served hot, only warm or at room temperature.
