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.