Saving at home – Brandacujun (Italy)


Hi everyone!

This recipe, simple and delicious, which originates in the Italian region of Liguria is really good

I discovered it during my holiday near Imperia and immediately looked for the recipe to share with you.

This dish consists mainly of soaked stockfish, potatoes, parsley and olives (preferably taggiasche, the small black olives).

You can serve it as an appetizer or, in slightly larger quantities, as a main dish.

Let’s start:


Ingredients for 4 people: 800 g soaked stockfish – 700 g potatoes – parsley – taggiasche olives – garlic – extra virgin olive oil – salt and pepper


Cut the soaked stockfish (otherwise you have to leave it to soak for 48 hours, often changing the water), in pieces and put it in a saucepan covering it with water.

Boil the water, then turn off the heat and let it rest for 15/20 minutes.

Drain the stockfish and let it lose the liquid, then beat it with a mortar (or with a meat beater).

Boil the potatoes together with an onion, then cut into slices.

Put extra virgin olive oil in a bowl, add lemon juice, chopped garlic and parsley and chopped olives.

Pour into the pot the stockfish, potatoes and onion, salt and pepper to taste, then shake well and when it seems quite homogeneous, serve decorated with an olive, a little parsley and in cups or directly in the dish.

Enjoy your meal!

original recipe:


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