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

Well-known and loved especially in Western Liguria, exactly where I live.

Its name comes from ‘branda’, which means ‘shake’, while the second part, ‘cujun’, has an uncertain meaning; indeed, several legends are told. The most common 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 private parts”.

The process of making brandacujun is a bit long as you need to soak the stockfish or salted cod for at least three days, changing the water three times a day to desalinate it.

Fortunately, it can be found already desalted in vacuum-packaged form in stores.

Ideal to serve as an appetizer, on our Ligurian tables it is never missing, it’s a recipe you really cannot do without. It is excellent served warm or even cold.

Its delicate yet tasty flavor will conquer you at the first taste.

Ingredients for preparing brandacujun

21 oz desalted cod
3 cups potatoes
0.5 oz pine nuts
2 tbsps chopped parsley
0.4 oz lemon juice
2 tbsps 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 brandacujun

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

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 not to let them burn.
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 soon as it dries, add two ladles of potato cooking water and cook on low heat for about ten minutes with the lid on.
Then, once the potatoes are cooked, drain them, reserving 1 oz of cooking water, and mash them coarsely with a fork in one plate, while in another plate, first remove the skin from the fish, 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 or three minutes, stirring with awooden spoon. Once cooking is finished and the heat is off, add the pine nuts, chopped parsley, and stir in the extra virgin olive oil and, if it turns out too dry, with a bit more potato cooking water and continue stirring with the wooden spoon until the ingredients are well blended. The mixture should be moist and creamy.
Finally, plate with some crispy croutons and serve warm and… enjoy your meal!