Cod brandada is a kind of fishy, flaky and garlicky mayonnaise, a mixture where the gelatin in the cod fish is used to whip up an emulsion of olive oil and milk, yielding a whitish slightly chunky purée. Nowadays the northeastern region of Catalonia shares a border with France, but in the Middle Ages the county of Roussillon, just north of the Pyrenees, also belonged to the Crown of Aragon. This is to explain that because of a common history the cuisines of both sides of the present border have many dishes in common, and brandada de bacallá (in Catalan) or brandade de morue (in French) is just one of the many possible examples. And a delicious one, by the way.
As any emulsified food, brandada can be a bit tricky to make, as the oil can separate. But it’s not trickier than homemade mayonnaise. Because of this “trickiness” potato is often added, which aids in binding everything together. So who are you? The bold cook who makes brandada without the potato or the faint-hearted who adds potato?
How to Make Brandada de Bacalao: Catalan Cod Tapa
Step 1: Prepare the Cod
If using salted cod: Rinse under cold water and soak in a large bowl of water for 12–24 hours, changing the water at least twice to remove excess salt.
After desalting, drain in a colander and pat dry.
Step 2: Par-Cook the Cod
Place the cod in a microwave-safe bowl and add the milk.
Microwave on high for 2–3 minutes until just cooked and opaque.
Remove cod from milk (reserve milk for later), let cool slightly, then remove any skin and bones. Flake into small pieces and set aside.
Step 3: Prepare the Garlic Oil
In a skillet, heat 6 tablespoons of the olive oil over low heat.
Add mashed garlic and cook gently until fragrant but not browned (1–2 minutes).
Add flaked cod and cook on low heat, stirring continuously with a wooden spoon until the oil is absorbed and the mixture becomes cohesive.
Step 4: Emulsify the Brandada
Remove from heat. If desired, use an immersion blender or food processor to achieve a smoother consistency.
Gently reheat the remaining olive oil and warm the reserved milk separately.
Return the cod mixture to very low heat or keep warm in the food processor. Begin emulsifying by alternating additions of the warm oil and milk:
Add 1 spoonful of olive oil for every ½ spoonful of milk.
Stir or blend gently, adding more only when the previous spoonful is fully absorbed.
Continue until all olive oil and milk are incorporated and the brandada is creamy and smooth.
Step 5: Season and Serve
Stir in nutmeg and pepper. Taste and adjust seasoning if needed.
Serve warm or at room temperature in a shallow dish.
Excellent spread on toasted bread, served with roasted peppers, or as part of a tapas platter.
FAQ: Brandada de Bacalao – Catalan Cod Spread
What is the difference between Brandada and Bacalao al Pil Pil?
Both are cod emulsions, but Brandada includes milk and is usually served as a spread, while Bacalao al Pil Pil is a chunkier, Basque-style preparation without milk.
Can I use fresh cod instead of salted cod?
Yes. If using fresh cod, you can skip the desalting step. Just make sure to season the final dish appropriately since fresh cod lacks the built-in saltiness of its cured counterpart.
Is Brandada served hot or cold?
Traditionally, it’s served at room temperature or slightly warm. It’s not meant to be hot.
What’s the best way to serve Brandada?
Spread onto toasted baguette slices or serve with roasted red peppers, olives, or as part of a tapas board.
Can I freeze Brandada?
Freezing is not recommended, as the emulsion may break when thawed and reheated.
Can I add potatoes to the mix?
Yes, some versions of Brandada include boiled, mashed potatoes to help smooth out the texture and mellow the flavor. This variation is especially common in French-style brandade and makes the dish a bit more filling and less oily. If using, substitute part of the cod with about ½ cup of mashed potato and mix it in during the emulsification stage.
Brandada de Bacalao: Catalan Cod Spread
- Total Time: 12 hours 30 minutes
- Yield: Serves 4-6 1x
Description
Brandada de Bacalao is an amazing traditional Catalan and Spanish Basque dish made by emulsifying cod with olive oil, garlic, and milk into a smooth spread. Enjoy at room temperature on toasted bread or served as part of a tapas spread. This egg-free, dairy-light spread is an iconic part of Iberian coastal cuisine.
Ingredients
0.9 pounds (400 grams) salted cod or fresh cod fillet
1/3 cup (75 ml) whole milk
1 3/4 cups (400 ml) extra virgin olive oil, divided
3 garlic cloves, peeled and mashed
1 generous pinch ground nutmeg
1 generous pinch freshly ground black pepper
Instructions
Step 1: Prepare the Cod
-
If using salted cod: Rinse under cold water and soak in a large bowl of water for 12–24 hours, changing the water at least twice to remove excess salt.
-
After desalting, drain in a colander and pat dry.
Step 2: Par-Cook the Cod
-
Place the cod in a microwave-safe bowl and add the milk.
-
Microwave on high for 2–3 minutes until just cooked and opaque.
-
Remove cod from milk (reserve milk for later), let cool slightly, then remove any skin and bones. Flake into small pieces and set aside.
Step 3: Prepare the Garlic Oil
-
In a skillet, heat 6 tablespoons of the olive oil over low heat.
-
Add mashed garlic and cook gently until fragrant but not browned (1–2 minutes).
-
Add flaked cod and cook on low heat, stirring continuously with a wooden spoon until the oil is absorbed and the mixture becomes cohesive.
Step 4: Emulsify the Brandada
-
Remove from heat. If desired, use an immersion blender or food processor to achieve a smoother consistency.
-
Gently reheat the remaining olive oil and warm the reserved milk separately.
-
Return the cod mixture to very low heat or keep warm in the food processor. Begin emulsifying by alternating additions of the warm oil and milk:
-
Add 1 spoonful of olive oil for every ½ spoonful of milk.
-
Stir or blend gently, adding more only when the previous spoonful is fully absorbed.
-
-
Continue until all olive oil and milk are incorporated and the brandada is creamy and smooth.
Step 5: Season and Serve
-
Stir in nutmeg and pepper. Taste and adjust seasoning if needed.
-
Serve warm or at room temperature in a shallow dish.
-
Excellent spread on toasted bread, served with roasted peppers, or as part of a tapas platter.
Notes
Salted cod is traditional and brings the most flavor, but fresh cod works in a pinch.
Don’t let the garlic brown or it will turn bitter—slow and gentle heat is key.
Brandada should be silky, not greasy—add oil slowly and stir thoroughly for best results.
Can be stored in the fridge for 2–3 days and gently reheated or served cold.
- Prep Time: 12 hours
- Cook Time: 30 mins
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 cup
- Calories: 320
- Sugar: 0.2g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 4g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 20mg
If you liked this, you are going to love these favorite tapas recipes:
Spanish Tapas: How to Make Crispy Roasted Patatas Bravas
School Of Tapas: Chorizo A La Sidra
School of Tapas: Spanish Tortilla
