Spanish · Lunch
Whipped Cod Spread (Gluten-Free)
Salt cod is poached until tender then whipped with olive oil, garlic and potato into a creamy, smooth spread known in Spain as brandada. Finished with lemon and white pepper, it carries a briny, garlicky depth and is served cold or warm alongside toasted gluten-free bread or crisp vegetables.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
475Calories
25.1gProtein
35.6gFat
16.3gCarbs
2.7gSugar
2gFiber
612mgSodium
100mgChol
5.8gSat Fat
868mgPotassium
94mgCalcium
1.6mgIron
1.8mcgVitamin B12
14mgVitamin C
gluten-free
pescatarian
low-carb
gluten-free
Instructions
1
Prep
Peel and dice the potato into small cubes. Thinly slice the garlic. Pat the cod fillet dry with paper towel.
2
Poach
Place the cod in a small saucepan with the milk, bay leaf and enough water to just cover. Poach over medium-low heat for 8 minutes until the fish flakes easily.
3
Simmer
In a separate small pot, simmer the diced potato in salted water over medium heat for 10 minutes until tender.
4
Blitz
Drain the cod and potato well. Blitz in a food processor with the sautéed garlic, remaining olive oil, lemon juice, white pepper and salt for 1 minute until pale and mousse-like.
5
Rest
Transfer the whipped spread to a small bowl and rest at room temperature for 10 minutes.
6
Plate
Spoon the spread onto a small board. Toast and cube the gluten-free bread, scatter it and parsley on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet (cod)
- 1/2 cup120ml whole milk
- 22 small bay leaf
- 4 cloves4 cloves garlic
- 5.2 oz150g potato
- 2 tsp2 tsp lemon juice
- 1/4 tsp1/4 tsp white pepper
- 1/4 tsp1/4 tsp salt
- 2 tbsp30g gluten-free bread
- 2 tsp2 tsp parsley
