Brantada
Cooking time30 minutes
Prep time20 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 4 portions salt cod (desalted)
- 150 g plain flour
- 100 ml Altis Classic Olive Oil
For the sauce
- 80 g tomato purée
- 3 potatoes (boiled)
- 3 cloves garlic
- 40 ml white vinegar
- 100 ml Altis Classic Olive Oil
- Freshly ground pepper
- Salt
Instructions
EXECUTION
- In a bowl, mash the potatoes with a fork, and add the garlic (crushed) and vinegar. Season with salt and pepper and add the olive oil in three stages.
- Transfer the mixture to a small saucepan, add the tomato puree and 150 ml water and stir well. Bring to the boil and cook briefly until the sauce has the right consistency.
- Dust the cod with flour and fry in hot olive oil.
- Pour half the sauce into an oven dish, lay the cod on top and pour over the remaining sauce. Cook at 180°C for 20 minutes.
- Serve the brantada hot.
- Don’t use a blender to mash the potatoes because the sauce will not have the right texture.
