Receta de bacalao: un pescado con historia

Cod recipe: a fish with history

– By Pablo González,
2 Michelin star chef

🐟 Cod has been one of the most consumed fish in the world for hundreds of years, among other reasons, thanks to the possibility of preserving it much longer in salt. This is possible because it has very little fat compared to other fish.

Therefore, the easy conservation to market it in this way caused its consumption to skyrocket. Thanks to this, today we have magnificent recipes that last over time 😋

Today we will prepare a brandade , a traditional recipe of Basque gastronomy that triumphs especially during Lent or Vigil. I love this recipe for its great flavor and versatility, since by adding some extra ingredients to this base, we can obtain different recipes.

-250 gr desalted cod
-1 leek
-1/2 green pepper
-1 potato
-1/2 milk


  • To desalt the cod, it is advisable to do so at a temperature between 6 and 8 degrees, changing the water every 8 hours and always adding twice as much water as the weight of the piece to be desalted and with the skin facing up.
  • In a pot we pour a splash of olive oil and heat it.
  • Once the oil is hot, we add the vegetables that we have previously washed and chopped (potato, pepper, leek...). We sauté the vegetables well, being careful not to stick them.
  • Add the cod to the sauce and sauté a little.
  • We keep the pot on the heat and add the milk and let it cook until the vegetables are well cooked and the milk is reduced.
  • We blend with the electric or hand mixer and we will have a very thick puree.
  • All we have to do is place them on a slice of crusty bread , a little chopped parsley on top, the cherry tomatoes cut in half and we finish by placing the lamb's lettuce seasoned with oil and salt on top, a super tasty bite of 10.
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