Stockfish, or \u201cdried cod,\u201d arrived in Liguria as early as the 15th century through maritime trade with Northern Europe, as it was ideal for long storage aboard ships.<\/p>\n
The recipe dates back to the 1800s with the addition of potatoes; it is said to have been widely prepared on ships. The name \u201cCujun\u201d refers to the least clever member of the crew, who was given the task of shaking and mashing the mixture.<\/p>\n
A delicious appetizer made with creamed stockfish and potatoes, soft and aromatic, perfect spread over toasted bread slices.<\/p>\n<\/div>
INGREDIENTS:<\/p>\n
Place the pre-soaked and chopped stockfish in a saucepan with cold water. Bring to a boil and cook until tender. Meanwhile, wash and boil the potatoes with their skins on.<\/p>\n
In a bowl, emulsify (by whisking with two forks) the extra virgin olive oil with the lemon juice, finely chopped garlic, and parsley.<\/p>\n
Once the potatoes are tender, drain them, peel them, and place them in a pan, roughly mashing them. Remove the bones from the stockfish, but keep the softer parts of the skin.<\/p>\n
Combine the potatoes with the stockfish and, using a wooden spoon, start to \u201cbrandare,\u201d meaning to shred and mix everything together, adding a pinch of salt and gradually incorporating the oil.<\/p>\n
For a perfect creamy texture, it is recommended to keep the mixture moderately warm by using a bain-marie (double boiler).<\/p>\n
The dish is ready when the mixture becomes creamy and well combined, with a rustic (not smooth) texture where both potatoes and fish are still distinguishable.<\/p>\n
For plating and a stronger flavor, add a few pitted olives dressed in extra virgin olive oil.<\/p>\n
Perfect enjoyed on a slice of toasted bread, it is one of the most traditional appetizers from Liguria, ideal for sharing with friends and guests.<\/p>\n
For wine lovers, we recommend pairing it with a glass of Vermentino \u2013 Fontanacota DOP.<\/p>\n
Let us know if you try the recipe!
\nFor any questions or curiosities, you can contact us via email at: info@oliobenza.it or call: +39 0183.280.132<\/strong><\/p>\n<\/div>