Fish and Shellfish

Brandacujun

The name of this typical Ligurian dish, comes from the Provençal verb meaning ‘to shake’ or ‘to toss’. The dish is part of the culinary tradition of Riviera di Ponente. It was the fare of sailors on their sea voyages. The cook made it while he was sitting on a chair and tossing the pot with cooked codfish and potatoes between his legs.

Ingredients:

  • 1 1/2 lbs. Stockfish, pre-soaked, ready to use
  • 1 lb. boiling potatoes
  • 2 pinches of sea salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove of garlic, minced fine
  • 1 sprig of parsley, chopped
  • 2 tablespoons pine nuts
  • Pitted Taggiasca olives

Preparation:

Time: 1 hour
Yield: 4 SERVINGS
  • Peel and quarter the potatoes. Put them in a bowl of cold water with a pinch of salt for 30 minutes.
  • Cut the soaked stockfish into pieces. Put them into a large saucepan.
  • Put the potatoes on top of the fish. Fill the pot with cold water to cover. Bring to a boil, lower to a simmer and cook for 20 minutes. Check to see if the potatoes are cooked through. Allow additional time if they are not.
  • Once the potatoes are ready, drain. Separate the fish from the potatoes. Put the potatoes back in the pot. Roughly mash the potatoes.
  • Crumble the fish with your hands. Remove every trace of bones and skin.
  • In a small bowl, whisk together the lemon juice and the olive till emulsified.
  • Stir in the garlic, parsley and pine nuts.
  • Put the fish and a pinch of salt in the pot with the potatoes and pour the dressing over. Put the lid on the pan. Hold the lid down firmly and shake the pot with a rotating motion (Like tossing the contents of a sauté pan but using two hands). Don’t go overboard; you must be able to discern the potatoes from the stockfish.
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