John Myers
Ingredients for 4 servings:
- 1 kg stockfish or dried cod fillet
- 1 onion(s)
- 2 star anise
- 2 bay leaves
- 500 g potatoes
- 100 ml chicken stock
- 100 ml olive oil
- 1 bunch of parsley
- salt and pepper
- 1 large potato(s)
- 200 ml peanut oil
- 8 sprigs of parsley
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
Instructions
Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 40 minutes; Total time approx. 2 days 1 hour 40 minutes
Soak the cod in water for 48 hours, changing the water regularly. Bring fresh water to a boil with the peeled and quartered onion, the two bay leaves, and the star anise. Simmer the cod in it for 10 minutes on low heat. Remove and let cool. Remove the skin and bones and cut the meat into strips. Keep warm. For the brandada, boil the potatoes in salted water, peel them, and mash them. Add the hot chicken stock and olive oil until a smooth puree forms. Mix in any off-flavored pieces of cod with the chopped parsley. Season with salt and pepper. For the potato chips, peel the potatoes and slice them very thinly. Deep-fry them individually or in small batches in peanut oil at around 175°C until light brown and crispy. Drain on kitchen paper. For the garnish, deep-fry the parsley at 120°C. To serve, place a half-round of brandada on the bottom of each plate. Alternate potato chips and salt cod slices. Drizzle with a little balsamic vinegar and olive oil, and top with the fried parsley. A herb jus also goes well with this dish.
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