Brandacujùn alla Genovese

Ingredients

• 500g (1.1 lb) salted and dried cod fish 500g (1.1 lb) salted and dried cod fish
• 600g (1.3 lb) potatoes, peeled and cubed 600g (1.3 lb) potatoes, peeled and cubed
• 4 tablespoons butter 4 tablespoons butter
• 1/2 cup milk 1/2 cup milk
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Soak the salted cod fish in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. 2.
   Drain the cod fish and place it in a large pot. Cover with water and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the fish is flaky.
3. 3.
   In a separate pot, boil the potatoes until tender. Drain and return them to the pot.
4. 4.
   Add the butter and milk to the potatoes and mash until smooth and creamy.
5. 5.
   Flake the cooked cod fish and add it to the mashed potatoes. Mix well to combine.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Brandacujùn alla Genovese hot, drizzled with extra virgin olive oil and garnished with freshly chopped parsley.

Treat your ingredients with care...

• Salted and dried cod fish — Soaking the cod fish for 24 hours is crucial to remove excess salt and rehydrate the fish. Make sure to change the water every 6 hours for best results.

Tips & Tricks

• For a creamier texture, add more butter and milk to the mashed potatoes.
• Serve the Brandacujùn alla Genovese with a side of sautéed spinach or roasted cherry tomatoes for a complete meal.
• If you prefer a stronger flavor, add a pinch of garlic powder or a squeeze of lemon juice to the mashed potatoes.
• This dish can be made ahead of time and reheated before serving. Just make sure to store it in an airtight container in the refrigerator.

Serving advice

Serve the Brandacujùn alla Genovese hot, as a main course or as a side dish. Drizzle with extra virgin olive oil and garnish with freshly chopped parsley for a beautiful presentation.

Presentation advice

To elevate the presentation of Brandacujùn alla Genovese, shape the mashed potatoes into quenelles using two spoons. Drizzle the dish with extra virgin olive oil in a decorative pattern and sprinkle with freshly chopped parsley for a pop of color.