COD DIP (BRANDADA)
In this post I want to tell you how to prepare a cod dip, it is a recipe inspired by the classic cod brandade.
Cod brandade is a recipe that we all know and that if you have ever been lucky enough to try, I don't think you have been able to forget it, there are different ways to prepare it, I like to make it without flour, using whole milk or cream.
It is very popular in the Basque Country, also in Catalonia and of course in Portugal, where cod is the star fish.
Did you know that in Castilla la Mancha there is a similar recipe called atascaburras?
It is about getting a cream with a smooth texture where the main flavor is that of cod, without further ado, it is usually eaten on a toast of bread, but it can also be eaten by spoonfuls or dipping it with vegetables, I like it with carrots and celery .
This cod dip is used to accompany, to dip and to fill, you choose.
It is a real delight that will not leave you unmoved.
It is so easy to prepare that you can add it to your list of dips or sauces to dip and accompany, you can use it as a filling for some piquillo peppers, some endives, or simply to accompany other dishes.
Sometimes I prepare some homemade seed crackers and a few dipping sauces, I love to combine the one with peppers, one with cauliflower and this delicious cod dip.
It is also a good idea to prepare some cauliflower flowers al dente and dip them in the cod brandade, it suits you perfectly!
I have simplified the recipe a lot and I am only using 4 ingredients, but it can be done with a few more.
Ingredients for this easy cod dip:
- Cod at its point of salt
- Whole milk or cream for cooking
To season I use ground white pepper, nutmeg (optional), and fresh herbs (parsley, oregano, whatever I have on hand).
If you prepare this dip at home, you control the ingredients and you know what you eat.
Why prepare homemade dips and sauces instead of consuming industrial products:
- Because you control the ingredients.
- You avoid the consumption of additives and preservatives, you know what you eat.
- You can give them the flavor point that you like the most with the use of spices.
- Homemade sauces add color and diversity to your diet.
Have you ever tried the classic brandade? Do you like to prepare sauces or dips to add color to your appetizers? Do you know that cooking at home is the best way to eat healthy?
If you want to comment on it, do not hesitate, write to me, I will love to read you. 😉
- Pepper and walnut dip (muhammara).
- My cauliflower pecan dip.
- Eggplant Dip (Baba Ganoush)
- Classic hummus.
COD DIP (BRANDADA)
Cod brandade is a mild dip perfect to take with crackers or vegetables, with carrots, celery or cauliflower.
- 400 g cod in its point of salt you can buy it fresh or frozen
- 3 garlic cloves
- 1/2 cup whole milk or cream for cooking 125 ml
- 2 tbsp extra virgin olive oil
- sea salt in flakes
- ground white pepper
- fresh herbs parsley, oregano, thyme
Elaboration step by step
In a frying pan, brown the garlic with olive oil.
Add the cod, if it was frozen, make sure to defrost it well, overnight in the upper part of the fridge, for example, drain it before adding it to the pan.
Cook the cod with the garlic, cover the pan and cook for 10 minutes.
Clean the cod, remove the skin and make sure there are no bones.
Put the cod, garlic and milk in the blender glass and blend.
Season with the white pepper, you can also grate a little nutmeg if you like.
Store the dip in the fridge to achieve consistency, a couple of hours will be enough.
Serve the dip and add a few flakes of salt, the fresh herbs and a drizzle of olive oil at the last minute. Enjoy it with some vegetable sticks or some homemade crackers.