Recipe: Buwad Brandade

Leveling yet another salted fish dish called Brandade (brahn-dahd). Originally made from salted cod, garlic, olive oil cream and potatoes, blended into

a smooth spreadable cream. French in origin, the word brandade derives from the Provençal “brandado”, that comes from the past participle of “brandar”’meaning to shake or stir.  It was believed that the chefs in Nimes in Southern France along with Marseilles invented this dish during the 18th century. The president of the Second French Republic, Adolphe Thiers, also a noted historian, hails brandade a “masterpiece of the human race.”

Traditionally this one calls for salted cod or bacalao but we’re featuring One Kinsel Corner’s salted fishes so we’re using Kasig Bilog with this recipe. I soaked around 50 grams of these without the heads and tails for two days in water in a container inside the fridge, changing water everyday. Basically it tastes almost bland on the second day but the buwad aroma is still there. Then I added one or two more unsoaked fishes that has been washed, deboned and filleted that will serve as the seasoning for this dish. You may also use labatingan or other white fleshed dried fish if you prefer. 

Ingredients:

• 1/4 cup olive oil
• 3 cloves garlic sliced
• 50g dried fish, soaked for 2-3 days, changing water everyday (store in the fridge), debone and flake
• 1-2 original dried fish, washed, deboned and flaked
• 2-3 medium potatoes peeled and cubed 
• 1/2 cup while milk 
• 1/2 cup cream (adjust consistency)
• White pepper

1. Heat 1/2 of the olive oil gently over medium heat. 
2. Add garlic and lower the heat, add the flaked fishes and cook gently without browning it to a crisp. 
3. Add the potatoes and milk ang cook until potatoes are soft. 
4. Remove from heat and purée in a food processor or an immersion blender. 
5. Add the cream slowly until you get that spreadable consistency. 
6. Season with white pepper. Drizzle with the remaining olive oil. 
7. If you find it still bland, you can season with some sea salt. 
8. Serve on a toast or as a dip. 

Best with Pinot Grigio. 😄