How to make brandada de bacalao

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.

Wash

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.

Tea.

Boil

Pour over the fish

Wrap.

Some more garlic

Mince

Olive oil in a pan

Spicy

Chop it

Add both to the pan.

Heat off

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.

Plastic wrap

Bueno

Taste some.

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.

Cod fish

Until disappears.

Some milk

Work it

Milk.

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

Hot pan

Olive oil

Toast

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

Sprinkle

White and fluffy. You will have better yield if you add some potatoes into the mixture.

Enjoy

Goes well with some cold white wine.

Share

Small bites.

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.