1. Prepare the Fish and Potatoes

Place the soaked stockfish and peeled, chunked potatoes into a large pot. Cover them with cold water and bring to a boil. Cook for about 30-40 minutes over medium-high heat, until the potatoes are tender and the fish begins to flake. Skim any foam that forms on the surface.

2. Clean the Fish

Once cooked, drain the potatoes and stockfish. When the fish is cool enough to handle, carefully remove the skin and all the bones. Break the fish flesh into pieces with your hands. Mash the cooked potatoes roughly with a fork.

3. The 'Brandare'

In the same pot, combine the flaked stockfish, mashed potatoes, minced garlic, chopped parsley, lemon juice, and a generous amount of olive oil. Season with salt and pepper.

4. Shake the Pot

Now for the fun part, from which the dish gets its name. Put the lid on the pot securely. Grip the handles firmly (using pot holders!) and shake the pot vigorously up and down and in a circular motion. This traditional "brandare" method emulsifies the oil and breaks down the ingredients into a rustic, creamy mash. Do this for a couple of minutes until everything is well combined but still has some texture.

5. Serve

Serve the Brandacujun warm, spread on toasted bread or croutons. Garnish with a drizzle of extra virgin olive oil, a few Taggiasca olives, and some toasted pine nuts if desired.

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Recipes

A Ligurian Legend: Rustic Stockfish & Garlic Mash (Brandacujun)

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