Discover how to make a traditional cod brandade with a modern, balanced twist. This recipe stands out for its creamy texture and excellent lipid profile thanks to the exclusive use of monounsaturated fats. It is an extremely versatile dish that works perfectly as an appetizer, starter, or as a sophisticated filling.
Estimated time: 18 min. prep.
Difficulty: ⭐ Low.
Servings: According to use (appetizer or main course).
Quality Castelló Ingredients
To achieve a perfect emulsion and enhance well-being at your table, we recommend:
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2 cod loins frozen, desalted.
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100 ml extra virgin olive oil: The heart of a heart-healthy fat.
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100 g potato: Provides the ideal smoothness for a spreadable texture.
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4 cloves of garlic.
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Freshly ground black pepper.
Nutritional Analysis and Technical Sheet
Brandade combines the high biological value proteins of fish with the powerful benefits of olive oil.
| Category | Nutrient / Component | Amount (per serving) | Benefit |
| Macronutrients | Proteins | 16.4 g | Essential for muscle maintenance. |
| Healthy Fats | 31.0 g | Rich in monounsaturated fatty acids. | |
| Carbohydrates | 30.7 g | Quality energy from the potato. | |
| Key Minerals | Potassium | Present | Helps maintain electrolyte balance. |
| Sodium | High | Moderation is recommended for people with hypertension. | |
| Vitamins and Others | Cholesterol | Low | Natural, moderate contribution from fish. |
| Fiber | 2.2 g | Helps digest the dish as a whole. | |
| Energy | Calories | 456.2 Kcal | Filling, balanced nutrition. |
Step-by-Step Instructions (Method)
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Preparing the Base:
Peel the potato and cut it into very small cubes; this ensures it cooks quickly and evenly. Also peel the garlic cloves.
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Castelló-Style Confit:
In a saucepan, pour in the olive oil and heat it over very low heat (do not let it bubble). Add the cod loins and potato cubes. Cook over low heat for about 12 minutes until both are tender.
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Cleaning and Selection:
Remove the loins to a separate plate. Carefully remove the skin and make sure to take out any bones that may have remained to ensure a safe, silky texture.
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Master Emulsion:
Return the cleaned cod to the saucepan with the oil, garlic, and cooked potatoes. Use a blender to puree everything until you get a smooth, glossy, perfectly emulsified cream.
Chef's Secrets
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Rustic Touch: If you're looking for a more artisanal experience, you can flake the cod with a fork and work the mixture by hand with a mortar and pestle instead of using machinery.
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Dairy-Free Purity: Unlike commercial versions, this recipe uses no cream or milk, relying solely on olive oil for creaminess, which makes it suitable for those with lactose intolerance.
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Balance on the Plate: Serve the brandade on whole-grain toast and always pair it with a fresh salad to provide the necessary fiber and balance the meal.
Would you be tempted to try this brandade as a filling for piquillo peppers, or would you rather enjoy it on a crispy toast with a touch of pepper?
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