Bacallà Brandada Sphere: Technique, Recipe and

Maria José Sáez Pastor
2026-02-22T00:16:06+01:00

Summary: For years, an appetizer that concentrates all the tradition in one bite has appeared on the tasting menus of the best Catalan restaurants: the cod brandade sphere. A thin membrane that, upon first contact with the palate, releases a creamy brandade interior, smooth, lightly scented with garlic and olive oil, with all the flavor of quality cod.

Spherification is an avant-garde cooking technique associated with Ferran Adrià and El Bulli, but its principles are simple and, with the right ingredients, reproducible in a home kitchen. You don't need a chemistry degree or a laboratory: just a little patience, the right additives, and a well-made cod brandade.

In this article, we explain the complete technique for making cod brandade spheres: the professional version with sodium alginate and the simplified homemade version with agar-agar. And, for those who prefer to avoid additives completely, we include alternatives that achieve a similar effect with conventional techniques.

At Bacalalo, since 1990 in Barcelona's Mercat del Ninot, we have been selecting the cod that makes these preparations possible: pieces with the right texture and fat content to make a creamy, yet not heavy, brandade.

Contents

What is cod brandade and why is it perfect for spheres?

The science of spherification: how it works

Cod brandade: essential base

Professional version: spheres with sodium alginate

Simplified homemade version: spheres with agar-agar

Presentation and serving

Alternatives without spherification: the same effect with simple techniques

Cod matters: why the raw material defines the brandade

What is cod brandade and why is it perfect for spheres?

Brandade (or cod brandade) is a traditional Provencal and Catalan emulsion that combines desalted cod, olive oil, and, in the Catalan version, cooked potato. The result is a creamy preparation, similar in texture to a very smooth purée but with the personality of cod as the absolute protagonist.

This texture is precisely what makes it a perfect candidate for spherification. The brandade has the necessary density and cohesion to stay within a gel membrane, and its flavor is intense enough that even a small 15-20 gram sphere is a complete bite.

The brandade sphere is usually served as a single-bite appetizer, at room temperature or slightly warm, on a Chinese spoon or on a small plate with a drizzle of olive oil and chopped parsley.

The science of spherification: how it works

Basic spherification uses two ingredients: sodium alginate (a natural polysaccharide extracted from seaweed) and calcium chloride. When alginate comes into contact with calcium, it forms a gel membrane. The technique consists of submerging small portions of the food with alginate in a calcium chloride bath: the outside solidifies forming a layer while the inside remains liquid.

For brandade, which has a neutral pH and a dense texture, basic spherification works well: mix the alginate into the brandade and bathe in calcium chloride.

Sodium alginate can be bought in creative cooking stores, specialized herbalists, or large supermarkets with an advanced pastry section. Its price is affordable, and a small amount goes a long way for many preparations.

Agar-agar alternative: Agar-agar is a natural gelling agent obtained from red algae, with no flavor of its own and sold in any herbalist and many supermarkets. It doesn't give exactly the same result as alginate (the membrane is more solid, not as thin), but it is easier to obtain and use, and the visual effect is very similar.

Cod brandade: essential base

Before making the spheres, we need a perfect brandade. This is the basic recipe we use at Bacalalo:

Ingredients for the brandade (6 servings as an appetizer)

400 g desalted cod (loin, skinless and boneless)

2 medium potatoes (approx. 300 g), peeled and diced

4 cloves of garlic

200 ml extra virgin olive oil (mild, not too intense in flavor)

100 ml warm whole milk

Salt and white pepper to taste

Brandade preparation

1. Cook the potato: Cook the diced potatoes in salted water until completely soft (about 15-18 minutes). Drain and set aside.

2. Confit the cod: In a small saucepan, place the olive oil with the peeled, whole garlic cloves. Heat over very low heat (no more than 65°C: the oil should not bubble). Add the cod and keep it in the hot oil for 15 minutes. The cod will cook gently and be extremely juicy. Remove the cod and reserve the oil with the garlic.

3. Shred the cod: With your fingers, shred the confited cod, removing any remaining bones or skin. The cod should be in fine fibers.

4. Emulsify: In a bowl or with an immersion blender, mix the shredded cod with the cooked potato. Add the reserved oil (with the garlic, which you can crush or remove as preferred) little by little, as if it were mayonnaise. Alternate with the warm milk. The goal is to achieve a creamy, homogeneous emulsion.

5. Adjust: Taste and correct for salt (remember that the cod already contributes salt) and white pepper. The brandade should be creamy but firm, maintaining a certain consistency: not liquid.

Set the brandade aside and let it cool completely before making the spheres. When warm, it is too liquid to work with.

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Professional version: spheres with sodium alginate

Necessary materials

500 g cold cod brandade

2.5 g sodium alginate powder

500 ml mineral water (still)

2.5 g calcium chloride

Kitchen syringe or small measuring spoons

Deep container for the bath

Slotted spoon or fine mesh strainer

Step-by-step process

1. Prepare the calcium chloride bath: Dissolve 2.5 g of calcium chloride in 500 ml of mineral water. Mix well until completely dissolved. Reserve in a deep, wide container.

2. Add alginate to the brandade: Mix the sodium alginate into the cold brandade with an immersion blender. It is important to integrate it well and without lumps. Let the mixture rest for 30 minutes in the refrigerator so that the alginate hydrates completely and air bubbles disappear.

3. Form the spheres: Load the syringe or use a measuring spoon. Drop portions of brandade with alginate into the calcium chloride bath from a low height, with a smooth, round movement. You will see how a membrane immediately forms upon contact with the bath.

4. Bath time: Leave the spheres in the bath for 1 to 3 minutes. Less time = thinner membrane and more liquid interior. More time = thicker membrane and more solid effect. For appetizers, 1.5-2 minutes is the ideal point.

5. Rinse: Remove the spheres with a slotted spoon and pass them through a bowl of clean mineral water to remove the calcium chloride from the outside, which has a bitter taste.

6. Serve immediately or store: The spheres can be kept in mineral water for 2-3 hours without deteriorating. After that time, the membrane continues to gel and the interior loses its liquid texture.

Simplified homemade version: spheres with agar-agar

This version does not require alginate or calcium chloride. It uses agar-agar and cold oil to gel. The membrane is thicker and firmer (without the liquid interior effect), but the result is very attractive and delicious. Ideal for making at home without special additives.

Necessary materials

400 g cod brandade

2 g agar-agar powder

400 ml sunflower oil (very cold, in the freezer for at least 2 hours)

Kitchen syringe or teaspoons

Process

1. Chill the oil: Place the sunflower oil in the freezer for at least 2 hours beforehand. It should be very cold but not frozen.

2. Dissolve the agar-agar: Heat the brandade in a saucepan over low heat until warm (not hot). Add the agar-agar powder and mix well. Bring to a gentle boil, stirring constantly for 2 minutes. The agar-agar needs to reach 85°C to activate.

3. Let cool slightly: Remove from heat and let cool until the mixture is about 60-65°C. It should still be liquid but on its way to gelling.

4. Form the spheres: Take the cold oil from the freezer. With the syringe or a small spoon, drop hot brandade into the cold oil from a certain height. Upon contact with the cold oil, the brandade solidifies into a sphere.

5. Collect and drain: Collect the spheres with a slotted spoon and pass them over absorbent paper to remove the oil.

6. Serve: These spheres are served cold or at room temperature. They do not have a liquid interior, but they have a very pleasant compact and creamy texture.

Presentation and serving

Brandade spheres are, above all, a visually impactful appetizer. To present them:

Classic restaurant style: Three spheres on a Chinese spoon, a drizzle of extra virgin olive oil, a few flakes of Maldon salt, and finely chopped parsley. Clean, elegant, striking.

Cup version: Place two or three spheres in a small cup with a base of olive oil and a few drops of balsamic vinegar reduction.

On cream: A mirror of leek cream or shrimp bisque, with the spheres floating on top. For a more elaborate starter.

With toasted bread: Serve the spheres on a thin slice of toasted crystal bread. The diner can eat the whole sphere and the bread acts as a support.

Alternatives without spherification: the same effect with simple techniques

If spherification seems too technical for a home dinner, here are two alternatives that achieve a similar effect:

Brandade quenelles: Using two serving spoons, form oval quenelles of brandade and serve them on a mirror of sauce. The result is elegant without any technical complications.

Brandade croquettes: The most popular and simplest version. Cold brandade formed into cylinders, breaded in flour, egg, and panko (or breadcrumbs), fried in hot oil. The croquette is grandma's sphere: same creamy interior, same contrasting temperature, same satisfaction.

Brandade tartare: Brandade plated with the help of a cooking ring, slightly warm, with a thin slice of smoked cod on top. Sophisticated and without special technique.

Frequently asked questions about cod brandade spheres

Is sodium alginate safe to eat?

Yes. Sodium alginate (E-401) is a food additive approved by the EFSA (European Food Safety Authority) and the FDA. It is natural, obtained from seaweed, and has been used in the food industry for decades. It is also suitable for vegans and people with gluten intolerance.

Where can I buy sodium alginate and calcium chloride?

In creative cooking stores (e.g., The Healthy Factory, Albert y Ferran Adrià Gastronomia), on Amazon, from Sosa Ingredients (professional supplier with online sales), and in some large herbalist shops.

How long do the spheres last?

Spheres made with alginate can be kept in mineral water for up to 2-3 hours before the membrane continues to gel and they lose their liquid interior. Agar-agar spheres last 24 hours in the refrigerator.

Can I make the brandade without potato?

Yes. The classic Provencal version does not include potato: just cod, olive oil, garlic, and sometimes milk. The result is more intense and more compact. For spheres, the version with potato is easier to work with because it is more stable.

Does the cod for the brandade need to be very desalted?

Yes. Brandade concentrates the flavor of cod, so an excess of salt is much more noticeable than in other preparations. Desalt the cod for 48 hours in the refrigerator, changing the water every 12 hours, and always taste a piece before cooking.

Can I make the spheres in advance for a dinner party?

Alginate spheres: maximum 2-3 hours, stored in mineral water in the refrigerator. Agar-agar spheres: up to the day before, stored covered in the refrigerator. Take the agar-agar spheres out of the refrigerator 20 minutes before serving.

Can I spherify brandade without potato (more liquid)?

Yes, but it needs more alginate (3 g per 500 g of brandade instead of 2.5 g) to compensate for the lower density. It is also harder to work with the syringe because it tends to come out more liquid.

What temperature should the spheres be at when serving?

Room temperature or slightly warm (40-45°C). If served cold from the refrigerator, the interior of the brandade is too cold and the texture loses creaminess. If heated too much, the membrane breaks.

Can I make the brandade with smoked cod?

Yes, and the result is surprising. Smoked cod adds a smoky touch that complements the olive oil and potato. Mix half desalted cod and half smoked cod for a complex flavor profile without the smoky flavor dominating.

Do the spheres withstand handling for serving?

Alginate spheres are delicate: they break if pressed. Always use a slotted spoon or soft tongs to move them. Agar-agar spheres are more resistant and better withstand handling.

Can I make a gluten-free and lactose-free version?

The basic brandade is gluten-free. To make it lactose-free, substitute milk with the cod cooking water (the water in which you confited the cod has all the flavor without the lactose). The result is equally creamy.

Why do the spheres have a "tail" instead of being round?

Because the mixture falls from too high or too quickly. Practice with the syringe at a low height and slow movement. It could also be that the brandade is too cold and too thick: warm it slightly before loading the syringe.

Cod matters: why the raw material defines the brandade

A cod brandade is only as good as the cod it's made from. Poor quality cod, with excess salt, fibrous texture, or a stale taste, produces a brandade that no technique can save.

At Bacalalo, since 1990 in Barcelona's Mercat del Ninot, we personally select the pieces that go into our store. For a brandade intended for spheres, we recommend the upper loin: it has just the right fat to emulsify well with the oil, the correct fiber to shred without falling apart, and a balanced flavor that requires no corrections.

You can buy our desalted cod at bacalalo.com with refrigerated logistics shipping throughout Spain. If you have questions about the most suitable format for brandade, consult us: we have been helping chefs and enthusiasts find the exact cod they need for decades.

The cod brandade sphere is a dish that impresses. With the right cod and a little practice, it's within reach of any kitchen.

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