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brandada de bacalao aperitivo fácil y sabroso para fiestas

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🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
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Recipe Information

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Brandada de Bacalao

Cultural Context

Brandada de Bacalao hails from the coastal regions of Spain, particularly popular in Catalonia. Traditionally made as a way to preserve cod, it reflects the resourcefulness of Spanish cuisine, transforming simple ingredients into a rich, creamy dish. Today, it's enjoyed as a comforting main course, often served with crusty bread or as part of tapas. Its variations can be found in other Mediterranean countries, showcasing the shared culinary heritage of the region.

SpanishESmain
90 min
medium
4 servings
Servings4
250 gr de bacalao desalado
1 patata
100 ml de nata liquida
3 ajos
aceite de oliva virgen
sal (si hace falta)

salt cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lighter and easier to find, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile, while vegetable oil is cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water can be used for a lighter texture.

egg yolks

🥗Healthier: flaxseed meal

💰Cheaper: whole eggs

Flaxseed meal is a vegan option, while whole eggs provide similar richness.

1

Boil the potato until tender and then mash it.

2

In a pan, heat olive oil and sauté the garlic until fragrant.

3

Add the desalted cod to the pan and cook briefly.

4

Combine the mashed potato and the cod mixture, then add the liquid cream.

5

Mix until smooth and creamy, adjusting salt if needed.

Cooking Techniques

soakingboilingsautéingmixingbaking

Spice Level:

🌶️🌶️🌶️

Allergens

fishmilkeggs

Also Known As

Bacalao BrandadaCod Brandade
Local Name: Brandada de Bacalao

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