Brandacujun is a traditional Ligurian recipe based on cod or stockfish and potatoes.

It is well-known and loved especially in western Liguria, exactly where I live.

Its name derives from ‘branda’, meaning to shake, while the second part, ‘cujun’, is uncertain in its meaning, as different legends tell about it. The most widespread story says that the task of shaking the potatoes with the fish was entrusted to the man of the house, who, shaking it while seated, would hit it with “his lower parts.”

The brandacujun procedure is a bit long as you have to soak the stockfish or cod for at least three days and change the water three times a day to desalinate it.

Fortunately, already desalted vacuum-packaged ones are available in stores. In fact, mine is the quick brandacujun recipe.

Ideal to serve as an appetizer, it is never missing on our Ligurian tables, a recipe one truly cannot resist. It is served warm or even cold and is exceptional.

Its delicate yet tasty flavor wins you over at first taste.

Ingredients for the quick brandacujun recipe

21 oz desalted cod
14 oz potatoes
0.5 oz pine nuts
1 tbsp chopped parsley
0.4 oz lemon juice
2 tbsp extra virgin olive oil
to taste salt
3 cloves garlic

Tools

1 Pot
1 Pan
2 Plates
1 Wooden Spoon
1 Fork

Steps for preparing the brandacujun

To prepare the delicious brandacujun, start by peeling and cutting the potatoes into pieces. Meanwhile, bring a pot of plenty of water to a boil, where we will place our potatoes and cook them.

Meanwhile, in a pan add a drizzle of extra virgin olive oil and the garlic cloves and sauté for two to three minutes over low heat. Make sure they do not burn at all.
Once the garlic is browned, remove it from the pan and add the desalted cod. If it has skin, leave it on, we will remove it once cooked. Cook for a few minutes and, as it dries, add two ladles of potato cooking water and cook over low heat for about ten minutes with a lid.
Then, once the potatoes are cooked, drain them, reserving 30 grams of the cooking water, and with a fork, mash them roughly on a plate, while on another plate, first remove the skin from the fish and then mash it with a fork as well.
At this point, combine the fish and potatoes in the cooking pan where the sauce remains, cook for another two to three minutes, stirring with a wooden spoon. Once the cooking is complete and off the heat, add the pine nuts, chopped parsley and mix with extra virgin olive oil, and if it’s too dry, with a bit more potato cooking water and continue mixing with the wooden spoon until the ingredients are well combined. The mixture should be moist and creamy.
Finally, plate with some crunchy croutons and serve warm… enjoy your tasting!