Cod purée

Brandada de bacalao

Brandade is a variant of the aioli from Basque Country. The name comes from the catalan verb Brandar which means to stir; essential action to create this emulsion. The cod was added in 16th century, and this new dish was earning popularity along the Pyrenees, getting to Catalonia and Occitanie, in France.
By Tapas Together Edinburgh