Caiola’s Brandade (Fish Dip) Recipe


11?2 pounds salt cod

1?4 cup olive oil

1?4 cup heavy cream

2-3 cloves of garlic minced

1-2 pounds potatoes

Season to taste


1. Soak the salt cod for 48 hours to remove the salt and to refresh the flavor and texture of the cod fish, changing the water several times.

2. Cook the cod in a saucepan, covering it with a 1?2 inch of water above the fish. Bring to a boil and then simmer until the fish begins to flake. About 15 minutes, depending on the stove.

3. Puree the cod in a food processor and set aside.

4. Cook the potatoes as you would for mashed potatoes in the water that you used to cook the cod. (You will have to add more).

5. Sautee the garlic in olive oil until golden brown.

6. Mash the potatoes and add to the cod mixture, along with the minced garlic.

7. Heat the oil and heavy cream in separate pans just until hot and combine with the fish and potato mixture, alternating each. Check both the consistency and the seasoning of the brandade, making sure it is not too dry or too wet. You can add a little more cream or oil as needed.

8. Serve immediately in a baking dish with croutons.

9. You can wait and serve it later by reheating in a 375 to 400 degree oven until it bubbles up.

Serve with a chilled Rose, vegetables, olives and French bread or as a side to a fish entre?e.

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