The name brandacujun it could mislead someone for its somewhat particular sound. In reality it is a very Italian dish, indeed, typical and traditional Ligurian: a very soft soaked stockfish cooked first boiled and then stewed with potatoes, seasoned with parsley, garlic, salt and oil. A dish that we could define as poor, but with a decidedly rich taste! You can customize it as you like by adding, for example, black olives or a few capers, serving it on slices of toasted bread rubbed with a clove of garlic. The brandacujun reminiscent of Venetian codhowever differing in the final cooking and in the type of preservation of the fish: stockfish and cod are the same cod, but the stockfish is dried in the air (hanging in the open air, hence the name) while the cod is preserved in salt. Both must be soaked in advance, so if you want to prepare the recipe and buy the stockfish to be rehydrated, know that it will need to remain in soak for at least 10 days: therefore, we advise you to buy stockfish that has already been soaked. Are you thinking of preparing a fish dinner? Brandacujun is just the dish for you!

Preparation

1

Cut the stockfish into coarse pieces. Peel the potatoes and cut them into large cubes.

2

Pour stockfish and cut potatoes into a large saucepan. Cover with water, turn on medium heat and bring to a boil.

3

From time to time remove the foam with the help of a spoon or a strainer. Cook over medium heat for 40 minutes, then drain and leave to cool.

4

In the meantime, chop the previously washed and dried parsley.

5

When the fish and potatoes are warm, remove any remaining bones with your hands and flake the fish to crumble it.

6

Pour 40 ml of olive oil into a large saucepan together with the finely chopped or grated garlic. Heat over low heat.

7

Add the stockfish and the potatoes, leave to flavor for a couple of minutes.

8

Pour the remaining oil and add the chopped parsley. Then close with a lid and cook over low heat for 40 minutes, stirring occasionally.

9

After 30 minutes of cooking, add salt. Leave to cook for another 10 minutes, turn off the heat and serve piping hot.

Advice and tips

If you buy some stockfish already soaked you can prepare the recipe right away. If instead you buy a stockfish to soak, remember that you will have to keep it in water for 10 days, changing the water every 12 hours, before you can cook it.

If you’re short on time, you can boil the fish and potatoes the night before, keeping them covered in the refrigerator, and then finish cooking in the pan the next day.

storage

You can keep the brandacujun in the fridge, covered with transparent film or inside an airtight container, for 2 days maximum. We do not recommend freezing it.

History

The term “brandacujun” is not particularly clear, but it is thought meant the gesture of swirling the pan during cooking, to mix the fish and potatoes well. It was a dish mainly eaten by sailors, as it was poor and easy to cook even on ships during sea voyages.