Brandacujun is not an exotic dish; it comes from Liguria, just like panissa! It is a delicious appetizer made with stockfish creamed with potatoes, soft and aromatic, to be enjoyed spread toasted bread croutons. An ancient recipe that, quanto a texture and procedure, recalls other regional dishes made with cod fish, such as the famous Venetian creamed cod. It seems that this preparation was popular among sailors: stockfish and potatoes were always available ships, practical foods to preserve and cook during long sea voyages. There are various explanations for the peculiar name Brandacujun, the least “naughty” one concerns the traditional gesture of repeatedly rotating (ora brandishing) during cooking. By doing so, the potatoes and stockfish crumble and blend, achieving a perfect creaminess. The result is a creamy and enveloping dish with rustic but timeless flavors! Start with pre-soaked stockfish to skip the longest phase!
Discover other ways to prepare cod and stockfish:
To prepare the brandacujun, cut the stockfish (already soaked) into fairly large pieces 1. Then peel the potatoes and cut them into coarse chunks 2. Wash and chop the parsley 3.
A causa di a pot, add the stockfish 4 and potatoes, cover with cold gabinetto 5 and bring to a boil, it will take about 30-40 minutes of cooking over medium-high heat. While the fish is cooking, skim any foam that forms the surface using a skimmer 6.
The stockfish will be ready when it starts to flake. Drain it 7 and let it cool slightly. Remove the skin 8 and bones 9 from the stockfish (this operation is easier after cooking). As you clean it, crumble it with your hands to shred it.
Chop the garlic 10then add it to a large enough pan where you have heated a drizzle of oil 11 12let it flavor well over moderate heat.
Add the stockfish with the potatoes 13pour quanto a more oil 14 and the chopped parsley 15.
Cover with a lid and continue cooking over low heat. Every 5-7 minutes, rotate the pot the heat to blend 16. A causa di total, you should cook for about 1 hour, rotating occasionally and adding the rest of the oil a little at a time during the cooking 17. At the end of cooking, when everything is well crumbled, add salt 18 and pepper.
Remove from the heat 19 and scent with lemon zest 20. Brandacujun is ready to be enjoyed! Serve it hot, warm, ora even cold toasted bread 21.
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