Brandacujun is a typical Ligurian appetizer.
It’s made with stockfish creamed with potatoes to enjoy on toasted bread crostini.
The term “brandacujun” seems to derive from the act of rotating (brandare) during cooking the stockfish and potatoes so that they break apart and blend together.
It is an ancient recipe popular among sailors where on ships there was never a lack of stockfish and potatoes because they were foods that could be preserved during long sea crossings.
It is recommended to use stockfish that is already soaked, meaning it has been left soaking in water for a sufficient period to make it soft and ready for cooking.
It’s a delicious and tasty dish that I recommend you try 🙂
P.S: Also try the:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 378.09 (Kcal)
- Carbohydrates 15.96 (g) of which sugars 1.04 (g)
- Proteins 27.98 (g)
- Fat 23.87 (g) of which saturated 3.47 (g)of which unsaturated 0.39 (g)
- Fibers 1.92 (g)
- Sodium 307.57 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Brandacujun
- 1.3 lbs stockfish (already soaked)
- 3 potatoes
- 0.42 cups extra virgin olive oil
- lemon juice
- 1 bunch parsley
- 1 clove garlic
- to taste salt
- to taste pepper
Tools
- 1 Pot
- 1 Pan
- 1 Knife
- 1 Wooden spoon
Steps for the Brandacujun
Cut the stockfish and potatoes into large pieces.
In a pot, pour the stockfish with the potatoes and cover with cold water.
Cook for 30 – 40 minutes over medium-high heat.
Use a skimmer to remove the foam that forms on the surface.
When the stockfish starts to break apart, it’s ready. Let it cool slightly.
Remove the skin and bones and crumble it with your hands.
In a pan, add the chopped garlic and a drizzle of oil. Heat for a few minutes.
Add the stockfish, potatoes with a bit of oil, and the chopped parsley.
Cover with a lid and cook for about another hour.
During cooking, occasionally rotate the pan off the heat to mix the stockfish and pour the rest of the oil little by little.
At the end of cooking, pour in the juice of a lemon, salt, and pepper to taste.
The Brandacujun is ready: it can be enjoyed hot, warm, or cold.
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