The dish that'll teach you to love salt cod.
Using a stand mixer with the paddle mimics the old-fashioned way of making brandade by beating it in a mortar and pestle, resulting in a spread with more texture than what a food processor delivers.You walk into a fish store. Your eyes scan the fillets, steaks, and whole fish on ice. You spot clams, shrimp in different sizes, scallops, cleaned tubes of squid, and mesh bags of inky black mussels.
No matter what you decide to call it—brandade, brandada, baccalà mantecato, or just salt-cod spread—here's how to make it.Salt cod is, as you might imagine, incredibly salty. The first step is to soak it long enough to leach out salt and return the fish to edibility. This is perhaps the one great inconvenience of salt cod, because it really does need a long soak and therefore requires a little pre-planning.
The potato cuts the intensity of the salt cod flavor, which may be desirable for anyone who's still learning to love the stuff.It changes the texture of the brandade: Potato-free brandade is more toothsome, since it's almost pure fish, while the potato-loaded version is softer.
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