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Salt Cod Brandade

Today I want to share how to make a proper salt cod brandade. It's straightforward to prepare, and you can use it to stuff all sorts of things — mushrooms, piquillo peppers, artichoke hearts, or simply spread it on a good slice of toasted bread. Let your imagination run wild! Ingredients 250g salt cod loin, soaked and desalted. 250g potatoes. 225ml milk. 100ml extra virgin olive oil. 1 small garlic clove. salt. Preparation Put the potatoes, skin on, in a pot and cover them with cold salted water. Bring to a boil, then let them cook for about half an hour — give or take, depending on their size. Once they're cooked through, make a puree by mashing them with a fork or running them through a potato ricer. Place the soaked cod in a pot and cover it with cold water. Bring it to a boil, then immediately turn off the heat. Leave it covered for 20 minutes so the fish gently softens. Remove the cod pieces and flake them, picking out any bones and skin as you go. ...

Soupy Rice with Cockles



What You'll Need

Preparation time: 60 minutes

Ingredients

for 6 people
  • 1 kg cockles.
  • 2 cuttlefish.
  • 700 g bomba rice.
  • 2 onions.
  • 4 cloves of garlic.
  • 3 tablespoons of homemade tomato sofrito.
  • a few threads of saffron.
  • 2 to 2 1/4 liters of fish stock.
  • 100 ml dry white wine.
  • salt.
  • olive oil.

Preparation

For making the fish stock, you'll find the recipe here.
Rinse the cockles well and steam them until they open.
In a large pot with a drizzle of oil, fry the cuttlefish cut into small cubes. Take them out and set aside. In the same oil (add a bit more if needed), fry the onions and garlic, both finely chopped. Pour in the wine and let it cook off, then add the tomato sofrito and the saffron threads (lightly toasted first in a dry pan).
Return the cuttlefish to the pot and let everything cook together for another 5 minutes.
Add the cockles and half of the stock.
Toss in the rice and cook for the time recommended on the package. After eight minutes of cooking, pour in the rest of the stock. Check for salt and adjust as needed. Remember, this is supposed to be soupy, so don't skimp on the broth.

Enjoy!


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