How to make
Brandada is a fish pate inspired partially by the Pil Pil and Aioli sauces. The name comes from the Catalan - brandar, which means vigorous stirring. It is thanks to the long stirring, that an emulsion is formed, which is delicate and creamy. There are also versions of it with a rougher texture and a thicker texture.
Apart from the territory of Spain, where it plays the role of of traditional tapas, this wonderful appetizer is also found in some parts of Italy, France and Portugal. Depending on the area, there are small differences in products, type and texture, but the main ingredients - cod / bakaliaros, olive oil and garlic are always present. In France, for example, you can find a brandada with cream and somewhere with boiled potatoes as additives.
In addition to chilled pate, it could be served baked, with a light golden crust.
This is the classic version to prepare Brandada:
Heat olive oil over low to medium heat and fry the garlic in thin slices. The goal is to flavor the fat. Strain it and set aside the garlic.
Put the fish in the olive oil to cook over low heat, until it loses its transparent hue - approximately 12 minutes.
Set aside the fat and separate the fish from the skin and shred it in the milk.
Pour the olive oil in a thin stream to the cod and stir vigorously, until it is completely absorbed. You should also notice how the emulsion is made in the process, thanks to the protein released by this fish. It is not as laborious as in Aioli or Pil Pil, since the fish itself adds the texture to the sauce and it does not take as much effort to achieve the thickness. You may even need to add more milk.
If you wish, you can make it even easier for yourself, by avoiding the old traditional methods and blending the fish with the milk in a blender for a few seconds and then adding the olive oil and more milk to the desired consistency.
Blend the garlic chip along with everything else, or set it aside for sprinkling at the end.
Season the pate with salt, if necessary (bakaliaros is often used, which is desalinated, but there is still residual salinity, which is quite enough, so that you don't need to add extra salt).
Serve this delicious Brandada with toasted slices of bread and sprinkled with parsley. Garnish with a little dried hot pepper.
Enjoy your meal!
