Recipe: Take a Dip with a Local Fish Brandade

Written by Bon Appétit Team on September 24, 2012in Featured, Fish to Fork, Local food, Recipe, seafood - 0 Comments

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge!

According to a new report from NOAA, Americans eat only about 15 pounds of seafood per capita annually, and of that, 91% is imported. Time to tip the scales in a healthy, homeward location! We’ll be running a tasty seafood recipe each day this week from our chefs.

Local Fish Brandade

From David Anderson, Bon Appétit Management Company Executive Chef at Cisco Systems in San Jose, CA

Traditionally, brandade is made with salt cod that has been soaked overnight to temper the saltiness, then cooked and folded into a creamy, garlicky mashed-potato mixture and served with bread for dipping. This version substitutes sustainably caught Bay Area ling cod or halibut (both a robust-fleshed, white fish) for the main ingredient.

Serves 8 Continue…

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