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brandacujun ligurian stockfish mash

Brandacujun

Brandacujun is a traditional dish from West Liguria that combines simple, rustic ingredients like potatoes and stockfish, brought together with extra virgin olive oil. The unique technique of shaking the pot creates a creamy, textured mash that’s rich in flavor and history.
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Prep Time 3 days
Cook Time 30 minutes
Total Time 3 days 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Ligurian / Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

  • Stockfish air-dried cod, 8 ounces for 2 servings
  • Potatoes Yukon Gold or similar, 1 pound for 2 servings
  • Extra virgin olive oil 4 tablespoons for 2 servings
  • Garlic cloves 2 medium for 2 servings
  • Fresh parsley to taste
  • Lemon juice 1 tablespoon for 2 servings
  • Salt and black pepper to taste

Method
 

Soak the Stockfish: Place the dried stockfish in cold water. Change the water twice daily for 3 days to rehydrate the fish properly.
    Prepare the Potatoes: Start boiling the potatoes in salted cold water. Boil for about 30 minutes, until tender. Once cooked, peel while still hot and mash roughly with a fork to create a rustic texture.
      Boil the Fish: After soaking, cut the fish into manageable pieces. Boil the fish with aromatic vegetables for 30 minutes until tender.
        Clean the Fish: Once the fish is cool enough, remove the skin and bones, and tear the flesh into chunks.
          Prepare the Mash: In the same pot, combine the hand-broken fish and mashed potatoes. Add the garlic, parsley, lemon juice, and generous amounts of extra virgin olive oil.
            Shake the Pot: Secure the lid and vigorously shake the pot for a couple of minutes to emulsify the oil with the fish and potatoes, creating a creamy, rustic consistency.
              Taste and Adjust: Add salt and black pepper to taste. Let the dish rest for a couple of hours before serving to allow the flavors to develop.

                Notes

                • Use premium extra virgin olive oil for the best flavor and texture.
                • Ensure the stockfish is air-dried and not salted, as this recipe calls for a different preparation method than salted cod.
                • The shaking method is key to achieving the perfect texture, so don’t skip this step!