Variations of Cod Brandade:

The brandada, or brandade, was part of the traditional home and family cooking of the peasants from the coast stretching from Alicante to Liguria, until around the time of the French Revolution, when the recipe reached Paris, becoming Brandade de morue (morue = cod)

The Parisian version avoids garlic, once considered vulgar, replaces olive oil with vegetable oils, or with butter, and adds cream and/or milk.

The Ligurian recipe for Brandacujun, also based on cod, garlic, and olive oil, derives from the same Spanish verb brandar, which in French is brandir, meaning to shake, to move vigorously.

This word became part of the Ligurian dialect, like many other French words, and merged with an Italian one: “branda, cujon! Branda, the more you shake it, the better it is!”

With a clear sexual reference.

The brandacujun includes the essential addition of potatoes.

Just as in La Mancha, there is a variant called atascaburras, which includes potatoes and walnuts.

And in the Balearic Islands there is a traditional variant that includes artichoke crushed with the rest of the ingredients.