Creamy Mashed Cod Potato on Toast (Brandada de Bacalao)
35 minutes
This Spanish fish recipe is perfect for leftover fish. You can use salt cod (soaked overnight in several water changes) or substitute with blue-eye or other white fish.
Luis Luna
2 people made this
Ingredients
Serves: 6
- 150ml extra virgin olive oil
- 500g fresh cod fillets
- 1 large potato, boiled
- 100ml milk
- salt, to taste
- toast, for serving
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Heat the oil in a large frying pan over medium heat. Add the cod fillets and gently fry on both sides until cooked through. Remove from the heat and place the cod fillets on a plate; reserve the oil.
- Remove the skin from the cod fillets and mash the cod with a fork.
- Peel the potato and cut into pieces. Mash the potato with a fork, then mix in the mashed cod. Add the milk and mix well.
- Gradually add the reserved oil to the cod mixture, a little at a time. Mix well after each addition, blending until smooth. Season to taste.
- Serve the creamy cod spread thickly over slices of toast.
Watch a video of it being made…
