Cod Brandade: Traditional Catalan Recipe (La

Brandada de bacalao is much more than a Mediterranean recipe: it is a culinary symbol that has united the coasts of Catalonia and Occitania for centuries. This perfect emulsion of desalted cod, extra virgin olive oil and, in its most traditional version, potato, has become one of the most emblematic dishes of our gastronomy.

If you've ever wondered how to make authentic brandada de bacalao, you've come to the right place. In this guide, I will show you step-by-step the complete process, from choosing the cod to the final plating.

What is Brandada de Bacalao?

Brandada (in Catalan "brandada de bacallà" or in French "brandade de morue") is a culinary preparation that consists of shredding desalted cod and emulsifying it with olive oil until a creamy and silky texture is achieved.

The secret lies in the emulsification process: the cod must be finely shredded and patiently worked, adding the oil little by little while beating vigorously (hence the name "brandada", from the verb "brandar" which means to shake or stir forcefully).

Ingredients for Brandada de Bacalao (4-6 servings)

Main Ingredients:

• 600g of desalted cod loin (extra quality, preferably from Iceland)
• 200ml of extra virgin olive oil (mild flavor)
• 300g of potato (optional, depending on tradition)
• 2 cloves of garlic (optional, to taste)
• 100ml of milk (optional, to soften)
• Freshly ground white pepper

To Serve:

• Extra virgin olive oil for finishing
• Fresh chopped parsley
• Toasted country bread or coca bread
• Black olives (optional)

Step-by-Step Recipe: How to Make Authentic Brandada de Bacalao

Step 1: Prepare the Cod

Ideally, start with already desalted cod. If using salted cod, you'll need to desalt it for 36-48 hours, changing the water every 6-8 hours.

Pro Tip: At Bacalalo Ninot, we offer Extra Desalted Icelandic Cod Loin, ready to cook, saving you the entire desalinating process.

1. If the cod comes with skin or bones, remove them completely
2. Cut the cod into medium pieces
3. In a saucepan, cover the cod with cold water
4. Bring to a gentle boil (about 80-90°C, never boil vigorously)
5. Cook for 8-10 minutes until the cod flakes easily
6. Drain well and set aside

Step 2: Prepare the Potato (Optional)

Traditional brandada may or may not include potato. In Catalonia, the version without potato is more common, while in the French recipe it is usually included.

1. Peel and cut the potatoes into pieces
2. Boil in salted water until tender (15-20 minutes)
3. Drain well and mash with a fork

Step 3: Shred the Cod

1. With your hands or two forks, shred the cooked cod
2. It should be very fine, almost like cotton
3. Remove any bones or skin you find

Step 4: Make the Emulsion (The Secret to Brandada)

This is the most important part and requires patience:

1. In a saucepan over very low heat, place the shredded cod
2. Heat the olive oil in a separate saucepan (it should be warm, not hot)
3. With a wooden spoon, start working the cod while adding the oil very slowly
4. Beat vigorously with the wooden spoon in circular motions
5. The cod will absorb the oil and become creamy
6. Add the mashed potato (if using) and continue beating
7. If it's too thick, add a little warm milk
8. Continue working until you achieve a creamy, smooth, and homogeneous texture
9. Season with white pepper (brandada does NOT need salt)

Crucial tip: The emulsion must be made over VERY low heat. If it gets too hot, the oil will separate and the brandada will "curdle".

Step 5: Rest and Final Adjustment

1. Once the perfect texture is achieved, remove from heat
2. Let rest for 10 minutes for the flavors to meld
3. Taste and adjust if necessary (more oil if dry, more cod if too oily)

Related Products from Bacalalo

Boneless Desalted Cod Tail (1pc) - 500g

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Extra Shredded Desalted Cod - 500g

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Clean Desalted Cod Loins (2pcs) - 500g

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How to Serve Brandada de Bacalao

Classic Version on Toasts

• Serve the brandada at room temperature or slightly warm
• Place in a bowl or platter
• Make a hollow in the center and add a generous drizzle of extra virgin olive oil
• Sprinkle with fresh chopped parsley
• Serve with toasted country bread or coca bread

Gratin Version (Baked Brandada)

1. Preheat oven to 200°C
2. Place the brandada in an oven-safe dish
3. Sprinkle grated cheese on top (optional)
4. Gratin for 10-15 minutes until the surface is golden brown
5. Serve immediately

Pro Tips for a Perfect Brandada

1. Cod Quality is Fundamental

Always use top-quality cod. The loin (the front part of the fish) is especially prized for its gelatinous texture, which aids in emulsification.

At Bacalalo Ninot, we work exclusively with Extra Icelandic Cod, sustainably caught and artisanally cured. Professional desalting ensures the perfect salt point.

2. Temperature is Key

• The cod should be cooked over low heat (80-90°C), never boil vigorously
• The emulsion is made over VERY low heat
• The oil should be warm, not hot or cold

3. Patience with the Emulsion

Add the oil very slowly, as if making mayonnaise. This can take 15-20 minutes, but it's what makes the difference between a silky brandada and one that separates.

4. No Salt

Authentic brandada does NOT have added salt. The cod already provides all the necessary salinity.

Recipe Variations

Catalan Brandada (Without Potato)

Only cod + olive oil. Lighter texture and purer cod flavor.

Nîmoise Brandada (With Potato)

Includes 40-50% potato. Denser and creamier texture, milder flavor.

Truffled Brandada

Black truffle slices or truffle oil are added at the end. Gourmet version.

Storage

• In the fridge: 3-4 days in an airtight container
• To serve: Take out 30 minutes before to reach room temperature
• Do not freeze: The emulsion breaks when defrosted

Pairing: What Wine to Serve with Brandada

• Dry white wine: Albariño, Verdejo, Garnacha Blanca
• Cava Brut Nature: Perfect for an aperitif
• Fresh rosé: If served in summer

Buy Premium Cod for your Brandada

The difference between a good brandada and an exceptional one lies in the quality of the cod. At Bacalalo Ninot, we offer you:

• Extra Icelandic Cod - MSC sustainable catch
• Professional desalting - Ready to cook in 24-48h
• Premium Loin - The most gelatinous part, ideal for brandada
• Refrigerated shipping - Arrives at your home in perfect condition

Want to make the perfect brandada?

Get our Extra Desalted Icelandic Cod Loin and save days of desalting. 212 chefs have already tried it and are delighted.

→ Prepare it with Bacalalo products: Desalted cod brandada | Shredded cod

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→ See our selection of desalted Icelandic cod