Go to the mexican market or any other that you can find it and buy some Salted cod.
On your way back stop by little Italy.
You don't need to buy the whole thing.
Cut a piece out. Save the rest for another day.
Put it in a container with abundant water
And in the fridge overnight.
Store the remaining pieces in a dry cold place.
Usually takes about 12 hours with several changes of water. But all depends on the codfish.
Change water once
Go do your things.
Change the water again.
Remove after 2-4 hours
Taste a little bit to see how salty it is. If it is really salty it needs more changes of water.
It is not the most beautiful looking piece of fish.
Put it in a container.
Some water on the stove
Parsley steams, thyme, garlic and black peppercorns.
Pour over the fish
Some more garlic
Olive oil in a pan
Add both to the pan.
Pour into a container
Check your cod. It takes about 10 minutes or so, depending on the thickness.
You can save it for soup. Or not.
Basura. Or use it to make stock if are into those things.
Some milk in the olive oil pan.
Warm it slightly.
Add a little bit of the olive oil into a pot.
Repeat the process until you are happy with the mixture.
Taste to see if needs some salt.
It's ok if you don't use all the milk.
If you need more oil just grab from the bottle.
Put in a container
Season with nutmeg and cracked black pepper.
Slice some bread
Take it out when is golden
Brandade on top
Be generous. You can also put it in a oven proof casserole sprinkle with some breadcrumbs and make it golden.
roughly cut parsley
White and fluffy. You will have better yield if you add some potatoes into the mixture.
Goes well with some cold white wine.
You can always make another toast if you still have some mixture left.
Thank you for watching.
And thank you for making the guides at home.
- Salted cod
- Olive oil
New York, NY