Cómo hacer brandada de bacalao | Receta básica

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.

Place desalted cod loins skin-side up in a pot and cover with warm tap water.

Heat the pot on low until it starts to boil.

In another pot, heat olive oil on very low heat, ensuring it doesn't boil.

In a separate pot, heat milk until it starts to boil.

Once the milk boils, turn off the heat and set aside.

After the cod has boiled, let it rest in the water for 10 minutes.

Remove the cod from the water, skin it, and check for bones, removing any found.

Using hands, flake the cod into smaller pieces.

Remove the garlic clove from the milk pot and use an immersion blender to blend the cod.

Gradually add the heated milk and olive oil while blending until reaching a creamy texture.

Add a few drops of lemon juice and season with white pepper, adjusting salt and pepper to taste.

Serve the brandada on toasted bread with a drizzle of olive oil.

Cooking Techniques

Equipment Needed

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Dietary

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