This recipe will make about 3 ½ cups, or serves 6 appetizer-sized portions.
Cooking methods include: Overnight brine/salting, baking, and stovetop simmering.
3/4 pound PACIFIC COD FILLETS, cut into thick, 2-ounce slices
2 tablespoons kosher salt
2 teaspoons cracked black pepper
3 cups whole milk
2 bay leaves
1 allspice berry, crushed
1 tablespoon minced fresh thyme
1/2 cup diced white onion
2 tablespoons minced fresh garlic
1 large russet potato, peeled and cut into 2-inch chunks (about 14 ounces, 2 1/2 cups)
1/2 cup extra-virgin olive oil
Warm Citrus Olives
This recipe makes about 3 cups
1 tablespoon minced orange zest
1 tablespoon minced lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
1/4 teaspoon red chili flakes
3 cups (about 1 lb) mixed imported olives, such as Castelvetrano or Kalamata
If you like your brandade chunky, then set aside a third of the cooked potatoes and mash them in at the end. For a richer version add 2 tablespoons of cream. Brandade can be served either cold or warmed, but for the best taste, warm the olives. Accompany with grilled rustic bread.
Now that you know how to cook cod brandade with warm citrus olives, it's time to shop for the best Alaskan cod for sale.
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