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Cómo hacer BRANDADA DE BACALAO fácil en Cestitas

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🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
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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
Aceite de Oliva Virgen Extra Ybarra
Mayonesa Ybarra
1 paquete de obleas pequeñas de Buitoni
3 dientes de ajo
500 g de bacalao desmigado y desalado
50 ml de leche

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

Prepare the obleas according to package instructions.

2

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

3

Add the desalted and shredded bacalao to the pan and cook until heated through.

4

Stir in the milk and mix until well combined.

5

Fill the obleas with the bacalao mixture and fold them to create small baskets.

6

Optionally, serve with a dollop of mayonnaise.

Cooking Techniques

soakingboilingsautéingmixingbaking

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Allergens

fishmilkeggs

Also Known As

Bacalao BrandadaCod Brandade
Local Name: Brandada de Bacalao

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