Cod Brandade

This fish-based tapas recipe is a sure hit at parties and events. Cod and sourdough feature as this dish’s star ingredients, while lemon juice and Knorr Concentrated Chicken Stock add a zest to the overall flavor.

Olive Tapenade
- Blend everything to a purée, push through sieve to remove lumps and let it chill.
Cod Flakes
- Skin and remove pin bones from the cod and make sure no bloodline is left.
- Lightly season with salt.
- In a small pan, add cod, water and Knorr Concentrated Chicken stock under low heat and poach for 10-12 mins (the chicken stock should reach about 60°C).
- Lift cod out of chicken stock and separate into individual flakes.
- Choose 9 flakes for garnish and leave the rest for brandade.
Cod Brandade
- Cook potato in boiling chicken stock until tender.
- Drain and push through sieve.
- Season with olive oil, salt and lemon juice.
Garnishes
- Cut each slice of bread into 3 cm by 1 cm pieces.
- Lightly oil frying pan and add the bread
- Toast each side for 1 min and let cool.
- Cover with cling film.
- Cut garnish and refresh in cold water.
- Plate and assemble.