The Brandacujùn Ligurian recipe is a typical dish from western Ligurian cuisine based on stockfish and potatoes. In Genoese families, it was the obligatory Friday dish suitable for all seasons. The peculiarity of the name comes from ‘brandare’, which means to shake, because once cooked everything goes into a pot with the lid and is shaken vigorously at the height of the ‘cujùn’, which would be the male attributes. By doing so, stockfish and potatoes become a coarse cream to be served as an appetizer but also as a second course. Also try the Stockfish alla Genovese and all the recipes with cod.
Other recipes
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
- Energy 379.63 (Kcal)
- Carbohydrates 21.89 (g) of which sugars 2.26 (g)
- Proteins 21.01 (g)
- Fat 24.70 (g) of which saturated 3.57 (g)of which unsaturated 1.05 (g)
- Fibers 2.99 (g)
- Sodium 449.30 (mg)
Indicative values for a portion of 265 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
- 1.54 lbs stockfish (already soaked)
- 1.1 lbs potatoes
- 1 white onion
- 2 tbsps parsley
- 1 clove garlic
- 0.5 tsp fine salt
- 0.42 cups extra virgin olive oil
- 3 tbsps lemon juice
- 1 oz Taggiasca olives (optional)
Tools
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- Kitchen Scale
- Pot
- Mezzaluna
- Cutting Board
- Tongs
Steps
Bring a pot of water to a boil and once boiling, immerse the stockfish cut into two or three pieces. Once it starts boiling again, cook for 20 minutes then turn off the heat and let it rest for another 10 minutes. Meanwhile, boil the potatoes cut into pieces with the onion halved, and once well cooked, place them in a large pan that can later accommodate the stockfish as well. Some prefer cooking the stock and potatoes together, but in my opinion, it’s better to do it separately.
Drain the stockfish, remove bones and skin, and flake it with your hands. Add chopped parsley and garlic and an emulsion of oil, lemon juice, and salt. Optional are pitted and chopped Taggiasca olives which aren’t present in the traditional recipe but go well with it. Mix, check the seasoning, put the lid on and start ‘brandare’ “shake” the pot vigorously by holding it by the handles for a few minutes, this is the movement that gives the recipe its name. The Brandacujùn should be broken down and combined, ready to be served warm as an appetizer.
Advice
Advice
In my opinion, the Brandacujùn Ligurian recipe is much better the next day.
FAQs
If you don’t like stockfish, what else can it be replaced with?
Cod can be used, which has a milder taste.
