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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. ...

Risotto with Clams, Artichoke, and Mushrooms


Ingredients

for 4 people
  • 440g Arborio risotto rice.
  • 750g fresh clams.
  • 1 onion.
  • 2 garlic cloves.
  • 4 fresh artichokes.
  • 200g fresh mushrooms.
  • 1.75 liters fish stock.
  • chopped parsley.
  • 100ml heavy cream.
  • 2 tablespoons grated Parmesan cheese.
  • salt.
  • 4 tablespoons extra virgin olive oil.

 

Preparation

Start by placing the clams in a bowl covered with cold water and a good handful of salt. Let them sit for at least an hour so they release any sand they might be carrying.
Drain them from the salted water and steam them open.
Once they've opened up, drain them and set aside.
Strain the liquid they've released through a fine cloth or cheesecloth to catch any remaining grit, then add it to your fish stock.
Peel the artichokes, cut them into chunks, and drop them in a bowl with a handful of chopped parsley and plenty of ice-cold water. This keeps them from turning dark while you work.
In a separate pan, sauté the garlic and onion, both peeled and finely chopped.
When the sofrito starts to turn translucent, add the artichokes and sliced mushrooms. Season with salt and cook for another four or five minutes. Then stir in the rice and keep cooking over medium heat, stirring constantly, until the rice looks glossy and slightly toasted.
Now, ladle in enough hot stock (it should be simmering and nearly boiling) to just cover the rice.
Keep cooking and adding more stock each time the rice absorbs the liquid and looks dry. Continue this way until the rice is tender but still has a bit of bite, about 20 minutes total.
Once it's cooked through, fold in the clams, cream, chopped parsley, and grated Parmesan. Stir everything together for a minute, take the pan off the heat, and serve right away while it's steaming hot.

I hope you enjoy it!

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