Brandacujun
Brandacujun is a creamy Ligurian whipped salt cod and potato dish, emulsified with olive oil, garlic, lemon, pine nuts, and taggiasca olives.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Large heavy-bottomed pot with tight lid
- •Colander
- •Chef's knife
- •Citrus zester
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 25 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 36 g
- calories
- 460 kcal
Instructions
- 1
Place the desalted cod and potato chunks into a large heavy-bottomed pot.
- 2
Cover completely with cold water and bring to a gentle boil over medium heat.
- 3
Simmer for twenty minutes until the potatoes are tender when pierced with a knife.
- 4
Drain the cod and potatoes thoroughly, reserving two tablespoons of the cooking liquid.
- 5
Flake the hot cod with your fingers, carefully removing any remaining bones or skin.
- 6
Return the warm flaked fish and hot potatoes to the empty pot.
- 7
Add the grated garlic, lemon zest, lemon juice, chopped parsley, and extra virgin olive oil.
- 8
Place the lid firmly onto the pot and grip the handles tightly using kitchen cloths.
- 9
Shake the pot vigorously up and down for two minutes until the fish and potatoes break down into a creamy mass.
- 10
Stir in the toasted pine nuts and taggiasca olives, adding a splash of cooking liquid if too stiff.
- 11
Season with freshly ground black pepper and extra salt only if needed, then spoon into bowls.
Chef's tips
Ensure the salt cod is thoroughly desalted by soaking it in the fridge for at least 48 hours, changing the water three times a day. Perform the vigorous shaking while both fish and potatoes are piping hot, which naturally emulsifies the starch and olive oil without turning the mixture gluey.
Ingredient substitutions
- baccalà (salt cod) → fresh cod or haddock fillets, poached gently in salted water until just cooked
- taggiasca olives → small ripe black Gaeta or Niçoise olives in olive oil
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
Bring gently to room temperature before serving, or warm very slightly over low heat with a spoonful of warm water and olive oil.
Common mistakes to avoid
- •Using a food processor or stick blender, which renders the potato starchy and sticky instead of fluffy.
- •Failing to remove all tiny fish bones before shaking the pot.
- •Letting the ingredients cool before shaking, preventing the oil and starch from emulsifying smoothly.
Serving suggestions
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