Cod Brandade: Traditional Catalan Recipe (La

Maria José Sáez Pastor
2026-02-14T00:36:59+01:00

Summary: 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.

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.

Contents

What is Brandada de Bacalao?

Ingredients for Brandada de Bacalao (4-6 servings)

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

How to Serve Brandada de Bacalao

Pro Tips for a Perfect Brandada

Recipe Variations

Storage

Pairing: What Wine to Serve with Brandada

Frequently Asked Questions (FAQ)

Buy Premium Cod for your Brandada

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

Frequently Asked Questions (FAQ)

Can I make brandada with frozen cod?

Yes, but the texture will be inferior. Traditionally cured salted cod has a superior texture that helps achieve the perfect emulsion.

Why did my brandada curdle?

The most common cause is excessive heat. The emulsion must be made over VERY low heat. If it curdles, beat vigorously off the heat, adding a few drops of cold milk.

How long does it take to make brandada?

Starting with desalted cod: 45-60 minutes. If you have to desalt the cod, add 36-48 hours.

Is brandada the same as bacalao ajoarriero?

No. Ajoarriero includes peppers, tomato, and egg. Brandada is just cod emulsified with oil (and optionally potato).

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?

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Conclusion

Brandada de bacalao is one of those recipes that, with patience and good ingredients, anyone can master. The key is to respect the timings, work the emulsion with care, and above all, start with top-quality cod.

Whether you choose the pure Catalan version or the potato variant, the result will always be a comforting, elegant, and tradition-filled Mediterranean dish.

Have you tried making brandada at home? Do you prefer the version with or without potato?

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

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→ See our selection of desalted Icelandic cod

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