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  • Cooking time30 minutes
  • Prep time20 minutes
  • Servings4 portions
recipe image Brantada


  • 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


      1. 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.
      2. 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.
      3. Dust the cod with flour and fry in hot olive oil.
      4. 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.
      5. Serve the brantada hot.
      - Don’t use a blender to mash the potatoes because the sauce will not have the right texture.