Salt Cod Brandade
Salt cod (sometimes labeled baccalà or bacalao) must be soaked for at least 1 day — 2 for milder flavor.
- 8 ounces dried salt cod (see notes)
- 1 onion (8 oz.), peeled and chopped
- 1/2 teaspoon fresh thyme leaves
- About 3 tablespoons butter
- 1 cup fat-skimmed chicken broth
- 1 pound thin-skinned potatoes, peeled and cut into 3/4-inch cubes
- 1/2 cup whipping cream
- 1 tablespoon Dijon mustard
- 1/4 teaspoon fresh-ground pepper
- 1 to 2 tablespoons drained capers
- About 2 tablespoons minced parsley
- 1. Rinse salt cod well under cool running water. Place in a 1 1/2- to 2-quart jar and cover with water; cover jar airtight and chill 1 to 2 days (see notes), draining and replacing water at least six times. Drain fish. In a 1 1/2- to 2-quart pan, cover salt cod with water; bring to a boil, reduce heat, and simmer until fish flakes easily, 5 to 15 minutes. Drain; when cool enough to handle, remove and discard any bones and skin.
- 2. Meanwhile, in a 10-inch frying pan or 5- to 6-quart pan over high heat, frequently stir onion and thyme in 2 tablespoons butter until onion is browned, 6 to 10 minutes. Scrape into a bowl.
- 3. Add broth and potatoes to pan; bring to a boil over high heat, reduce heat, cover, and simmer gently until potatoes mash easily when pressed, 10 to 15 minutes. Drain potatoes.
- 4. In a food processor (at least 1 qt.) or bowl, combine fish, onion mixture, potatoes, cream, mustard, and pepper. Whirl or beat with a mixer until potatoes are mashed; season to taste with salt.
- 5. In a buttered shallow 1-quart casserole or four buttered 1-cup ramekins, spread cod mixture level (equally in ramekins) with a spatula, then swirl the top with the tip of the spatula.
- 6. Break about 1 tablespoon butter into tiny pieces and dot cod mixture evenly, lodging pieces in the crevices.
- 7. Bake in a 400°; oven until golden brown, 20 to 25 minutes. Sprinkle with capers and parsley. Serve hot.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Appetizers