Tasty and simple, the recipe of stockfish Brandacujun it is typical of Ligurian cuisine, but also very popular in Turin, where Scannabue customers have been ordering it with joy for a few years.

Ingredients

potatoes 500 g
soaked stockfish (or desalted cod) 500 g
extra virgin olive oil taggiasca cultivar
garlic 4 cloves
fresh cream
parsley
pepper

Method

After washing them, peel half a kilo of potatoes, put them in a saucepan to boil, covered with water, with the cod.
Leave to cook on the stove until the potatoes flake off.
At this point, drain everything well, transfer to a pan with a drizzle of oil flavored with three or four cloves of garlic until it becomes golden brown, which must then be removed.
With a whisk, or with a wooden spoon, start to work the fish: the cod must be beaten vigorously to rub it well, until it begins to discard, but not completely.
Check that the flavor is balanced.
With the addition of a drop of cream, parsley, oil and a pinch of freshly ground pepper, the dish is ready to be served.

Curiosity: once this job was up to the youngest of the family who put the pot between his legs. That's why it's called Brandacujun.