Good heavens! What horrible weather we are having in Barcelona at the moment! Where is all that rain coming from?! Not ideal to go shopping, as I had suggested yesterday, so how about doing some cooking instead? And while we’re at it, consume some healthy Omegas to counteract the colds and flu that come with this season. So instead of shopping, I thought we’d make some Brandada de Bacallà amb Patates. Sound ok to you?
The recipe and photos, are courtesy of my friend Didi van Haren, who has a beautiful cookery blog called Bijzonder Spaans filled with delicious recipes that are mostly Spanish, and often Catalan. Thanks ever so much Didi, for allowing me to post another of your yummie recipes!
Brandada de Bacallà amb Patates: (for 4-6 persons)
650 gram salted, dried cod
1 bay leaf
1 onion with a clove stuck in
650 gram potatoes
1 clove garlic
pepper corns and salt
some lemon juice
grated Gruyère (or a different cheese, if you prefer)
You need to soak the cod for 24 hours in some water (to remove the salt) and for a couple of hours in milk with the bay leaf and some pepper corns. This is to soften the flavour of the fish. Alternatively, you can also soak the cod in milk (with the spices) for 24 hours – this will give it an even softer taste.
Once the cod has been soaked, put it in a pan with sufficient milk to cover it and turn the heat on. Add the onion with the clove, and the bay leaf, and boil softly for about 10 minutes, or until done. Take the fish out of the pan and remove skin and bones. Meanwhile, boil the potatoes.
Peel the garlic clove. Mix the potatoes, the fish and the garlic (minced) in a large bowl and puree. Add some luke warm milk and olive oil and make a nice creamy mash.
Season with salt and pepper to taste, and (optional) add a squeeze of lemon juice. Transfer the Brandada to an oven dish (or individual oven dishes, such as the lovely ones Didi has used) and sprinkle some grated Gruyère over it. Grill in the oven until the cheese has melted. Serve with a delicious fresh salad.