Oh my Cod Brandade Recipe

This salted cod and olive oil dip from Spain might be the best party treat you’ll ever have.

Albert Gonzalez,  Executive Chef of Apothecary

Albert Gonzalez,
Executive Chef of Apothecary

Yield: 2 qt
(approx. 20 servings)

• 1 lb salted cod
• 1 c heavy cream
• 4 oz butter
• 2.5 lb Yukon Gold potatoes, peeled
• olive oil
• bread (for serving)

1. Place cod in small pot with water and bring to a boil.

2. Drain cod and set aside. Keep warm while cooking potatoes.

3. Bring potatoes to a boil until tender, approximately 15-20 minutes.

4. Place cod, cream, butter and potatoes in bowl of a mixer fitted with the whip and blend until smooth.

5. Add salt and pepper, as needed.

6. Distribute Brandade mixture into several small ramekins. (Optional: toast slightly in oven.

7. Drizzle with olive oil and serve with bread.

Photography: Jessie Neuendorff


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