Brandacujun: an excellent Ligurian recipe for cooking stockfish
Brandacujun: an excellent Ligurian recipe for cooking stockfish
A Traditional Ligurian Recipe
The origins of Brandacujun trace back to ancient times, when Genoa was a bustling hub of trade between the Mediterranean and northern Europe.
Stockfish (dried cod), which came from the colder northern seas, became a staple ingredient, while Ligurian sailors often carried both stockfish and potatoes on their voyages due to the long shelf life of these foods.
Preparing Brandacujun is a way to rediscover the authentic flavors of Ligurian cuisine and to bring to the table a dish rich in history and tradition.
Ingredients:
- 1 kg of soaked stockfish
- 700 g of potatoes
- 3 cloves of garlic
- A generous bunch of parsley
- Pine nuts
- Lemon juice
- Salt
- Freshly ground white pepper
- Extra virgin olive oil (preferably Taggiasca)
Preparation:
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Cook the Stockfish
Place the soaked stockfish in a large pan, cover it with water, and bring it to a boil. Add a pinch of salt, reduce the heat, and let it simmer for about 10 minutes. Turn off the heat, cover the pan, and let the stockfish rest in the water for at least 30 minutes to cool slightly.
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Prepare the Potatoes
While the stockfish cools, peel the potatoes, cut them in half, and boil them in a separate pot. Cook until tender, which takes approximately 30 minutes. During the last few minutes of cooking, add two cloves of garlic to the pot with the potatoes.
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Clean the Stockfish
Once the stockfish is lukewarm, drain it and carefully remove all the bones, skin, and thorns. Break it into small pieces using your fingers to ensure a uniform texture.
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Combine Ingredients
Place the cleaned stockfish in a large saucepan or mixing bowl. Add the boiled potatoes, drained of water, and mash them roughly with a fork.
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Prepare the Seasoning
Finely chop the parsley, the remaining clove of garlic, and the pine nuts. Add these to the mixture along with a generous squeeze of lemon juice, a drizzle of extra virgin olive oil, a pinch of salt, and freshly ground white pepper.
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“Brand” the Mixture
The name “Brandacujun” comes from the word branda, meaning “to stir” or “shake.” Stir the mixture vigorously with a wooden spoon for about 20 minutes until you achieve a creamy yet textured consistency. The goal is to create a homogeneous blend where both the stockfish and the potatoes remain distinguishable. Avoid using a whisk, as Brandacujun is not meant to be a smooth purée.
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Serve
Brandacujun is best enjoyed warm. For an elegant presentation, use a round pastry cutter to shape individual portions.
This creamy yet rustic dish perfectly embodies Ligurian culinary traditions and is a true comfort food, bursting with flavor and history. Buon appetito!
Click here for the link to the recipe in Italian
