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Prepare all the ingredients: chop the parsley, peel and cut the potatoes into chunks, cut the stockfish (already soaked) into pieces.
Place the fish and potatoes in a large pot, cover with plenty of cold water and bring to the boil, cooking for about 30 minutes or until the fish begins to fall apart.
During cooking, remove the foam with a slotted spoon as it forms on the surface.
Drain, then remove the skin and bones from the stockfish (it is easier to do this after cooking) and shred it.
Prepare a sauté of garlic and plenty of oil, add fish, potatoes and parsley and cook for about 1 hour with the lid on, over a low heat, stirring occasionally and adding more oil if necessary.
Towards the end of cooking, when the stockfish starts to fall apart, toast the bread in slices, so you can serve it with hot bread.
Finally, season with salt and pepper, then remove from the heat and season with lemon peel.
The brandacujun is ready, all you have to do is fill your bruschetta and serve hot, warm or even cold.
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