{"id":28922,"date":"2023-01-18T18:41:27","date_gmt":"2023-01-18T18:41:27","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/brandacujun-traditional-ligurian-recipe\/"},"modified":"2023-01-18T18:41:27","modified_gmt":"2023-01-18T18:41:27","slug":"brandacujun-traditional-ligurian-recipe","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/brandacujun-traditional-ligurian-recipe\/","title":{"rendered":"Brandacujun, traditional Ligurian recipe"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Brandacujun, traditional Ligurian recipe<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>The name <strong>brandacujun<\/strong> it could mislead someone for its somewhat particular sound.  In reality it is a very Italian dish, indeed, typical and <strong>traditional Ligurian<\/strong>: a very soft soaked stockfish cooked first boiled and then stewed with potatoes, seasoned with parsley, garlic, salt and oil.  A dish that we could define as poor, but with a decidedly rich taste!  You can customize it as you like by adding, for example, black olives or a few capers, serving it on slices of toasted bread rubbed with a clove of garlic.  The brandacujun <strong>reminiscent of Venetian cod<\/strong>however differing in the final cooking and in the type of preservation of the fish: stockfish and cod are the same cod, but the stockfish is dried in the air (hanging in the open air, hence the name) while <strong>the cod is preserved in salt<\/strong>.  Both must be soaked in advance, so if you want to prepare the recipe and buy the stockfish to be rehydrated, know that it will need to remain in <strong>soak for at least 10 days<\/strong>: therefore, we advise you to buy stockfish that has already been soaked.  Are you thinking of preparing a fish dinner?  Brandacujun is just the dish for you!<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>6 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Stockfish already soaked: 500 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Potatoes: 300g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Garlic: 1 clove<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Parsley: 40 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Extra virgin olive oil: 80 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>1 hour<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>1 hour, 30 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>2 hours, 30 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>414 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>Cut the stockfish into coarse pieces.  Peel the potatoes and cut them into large cubes. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Pour stockfish and cut potatoes into a large saucepan.  Cover with water, turn on medium heat and bring to a boil. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_660_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_660_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>From time to time remove the foam with the help of a spoon or a strainer.  Cook over medium heat for 40 minutes, then drain and leave to cool. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_790_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_790_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>In the meantime, chop the previously washed and dried parsley. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_803_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_803_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>When the fish and potatoes are warm, remove any remaining bones with your hands and flake the fish to crumble it. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_351_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_351_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>Pour 40 ml of olive oil into a large saucepan together with the finely chopped or grated garlic.  Heat over low heat. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_769_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_769_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>Add the stockfish and the potatoes, leave to flavor for a couple of minutes. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_827_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067286_827_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-8\"><span class=\"stepcount\">8<\/span><\/p>\n<p>Pour the remaining oil and add the chopped parsley.  Then close with a lid and cook over low heat for 40 minutes, stirring occasionally. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067287_183_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067287_183_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-9\"><span class=\"stepcount\">9<\/span><\/p>\n<p>After 30 minutes of cooking, add salt.  Leave to cook for another 10 minutes, turn off the heat and serve piping hot. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067287_968_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1674067287_968_Brandacujun-traditional-Ligurian-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section>\n<p class=\"has-medium-font-size\"><strong>Advice and tips<\/strong><\/p>\n<p>If you buy some<strong> stockfish already soaked<\/strong> you can prepare the recipe right away.  If instead you buy a stockfish to soak, remember that you will have to keep it in water for 10 days, changing the water every 12 hours, before you can cook it.<\/p>\n<p>If you&#8217;re short on time, you can boil the fish and potatoes the night before, keeping them covered in the refrigerator, and then finish cooking in the pan the next day.<\/p>\n<p class=\"has-medium-font-size\"><strong>storage<\/strong><\/p>\n<p>You can keep the brandacujun in the fridge, covered with transparent film or inside an airtight container, <strong>for 2 days maximum<\/strong>.  We do not recommend freezing it.<\/p>\n<p class=\"has-medium-font-size\"><strong>History<\/strong><\/p>\n<p>The term &#8220;brandacujun&#8221; is not particularly clear, but it is thought <strong>meant the gesture of swirling the pan <\/strong>during cooking, to mix the fish and potatoes well.  It was a dish mainly eaten by sailors, as it was poor and easy to cook even on ships during sea voyages.<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>6 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Stockfish already soaked: 500 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Potatoes: 300 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Garlic: 1 clove<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Parsley: 40 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Extra virgin olive oil: 80 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>1 hour<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>1 hour, 30 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>2 hours, 30 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i> 414 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Brandacujun, traditional Ligurian recipe The name brandacujun it could mislead someone for its somewhat particular sound. In reality it is a very Italian dish, indeed, typical and traditional Ligurian: a very soft soaked stockfish cooked first boiled and then stewed with potatoes, seasoned with parsley, garlic, salt and oil. A dish that we could define [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":28923,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[127],"tags":[91,129,90,130,133],"class_list":["post-28922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-of-the-sea-second-courses","tag-italian-kitchen","tag-italian-second-courses","tag-recipes","tag-second-courses","tag-second-courses-of-the-sea","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Brandacujun, traditional Ligurian recipe - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/brandacujun-traditional-ligurian-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brandacujun, traditional Ligurian recipe - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Brandacujun, traditional Ligurian recipe The name brandacujun it could mislead someone for its somewhat particular sound. In reality it is a very Italian dish, indeed, typical and traditional Ligurian: a very soft soaked stockfish cooked first boiled and then stewed with potatoes, seasoned with parsley, garlic, salt and oil. A dish that we could define [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/brandacujun-traditional-ligurian-recipe\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-01-18T18:41:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/brandacujun.jpg?v=1674067287\" \/>\n\t<meta property=\"og:image:width\" content=\"1281\" \/>\n\t<meta property=\"og:image:height\" content=\"852\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/brandacujun-traditional-ligurian-recipe\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/brandacujun-traditional-ligurian-recipe\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Brandacujun, traditional Ligurian recipe\",\"datePublished\":\"2023-01-18T18:41:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/brandacujun-traditional-ligurian-recipe\\\/\"},\"wordCount\":603,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/brandacujun-traditional-ligurian-recipe\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2023\\\/01\\\/brandacujun.jpg?v=1674067287\",\"keywords\":[\"italian kitchen\",\"italian second courses\",\"recipes\",\"second courses\",\"second courses of the sea\"],\"articleSection\":[\"Second Courses Of the Sea\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/brandacujun-traditional-ligurian-recipe\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/brandacujun-traditional-ligurian-recipe\\\/\",\"name\":\"Brandacujun, traditional Ligurian recipe - 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