The cod brandy, or clutch from Bacallà /Emcomo is known in Catalonia, em /emes a very simple recipe that is prepared with only 3 ingredients: cod, garlic and oil. Cod is one of the undisputed protagonists of Holy Week kitchen, so do not hesitate to prepare this traditional dish with which you will surprise all these parties. There are various variations of this recipe of cod brandy, because it is a preparation Very popular in different autonomous communities of Spain, such as Catalonia, Valencia or the Basque Country. Starting from fish and olive oil as a base, it can then carry garlic, potato, milk, onion, cream, etc. It is usually served with homemade bread and roasted peppers, although there are also those who prefer caramelized onion. The cod brandy usually baked with a layer of cheese. In this case, we propose a brandy cod without potato cooked with milk. In all ways it is very good, it is ideal for eating as an appetizer accompanied by toast of bread. If you do not know how to make homemade cod brandy in an easy and fast way, check the ingredients and steps in this recipesgratic article and you will see that with just 4 things and in half an hour you can have it ready to taste.
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make cod brandy: |
| 400 grams of desalted cod 200 milliliters of olive oil 2 teeth of garlic 100 milliliters of milk |
| ADDITIONAL CHARACTERISTICS: Average cost, confit, |
Ingredients to make cod brandy:
1. Before entering the cod brandy recipe, the fish undertakes if you do not already have it desalted. To remove the cod, do not miss this video.
2. Prepare a pan or saucepan with oil and add the rolled garlic. Put the saucepan to heat over medium heat, so that the garlic does not burn. When the oil has absorbed all the flavor of garlic, remove them.
3. It dries the cod well and enter it into hot oil. Cook over low heat between 3 and 4 minutes. Then turn off the fire and cover the saucepan. Let the cod finish with the residual heat about 10 minutes.
Trick: It is important to previously remove the fish if we do not buy it so
4. Remove the cod from the saucepan. Remove your skin and crumble it in a container apart.
5. Heat the milk a little until it is warm. Then add a couple of tablespoons to the cod preparation and see so that both are integrated well.
6. Add the oil you have used to confite cod and mix gently until it is absorbed. Go by placing the saucepan to the fire and withdrawing so that the mixture of the cod brandy is tempered.
7. Repeat the previous step until you get the density you prefer for your cod brandy.
8. Place the dough in a casserole. If you prefer a brandy of gratin cod, enter it a few minutes in the previously preheated oven.
9. Your brandy of cod without potato is ready! We recommend serving it hot and accompanied by bread toas.
