Brandacujun

To prepare the brandacujun, cut the stockfish (already soaked) into fairly large pieces 1. Then peel the potatoes and cut them into coarse chunks 2. Wash and chop the parsley 3. 

In a pot, add the stockfish 4 and potatoes, cover with cold water 5 and bring to a boil, it will take about 30-40 minutes of cooking over medium-high heat. While the fish is cooking, skim off any foam that forms on the surface using a skimmer 6. 

The stockfish will be ready when it starts to flake. Drain it 7 and let it cool slightly. Remove the skin 8 and bones 9 from the stockfish (this operation is easier after cooking). As you clean it, crumble it with your hands to shred it.

Chop the garlic 10, then add it to a large enough pan where you have heated a drizzle of oil 11 12, let it flavor well over moderate heat.

Add the stockfish with the potatoes 13, pour in more oil 14 and the chopped parsley 15. 

Cover with a lid and continue cooking over low heat. Every 5-7 minutes, rotate the pot off the heat to blend 16. In total, you should cook for about 1 hour, rotating occasionally and adding the rest of the oil a little at a time during the cooking 17. At the end of cooking, when everything is well crumbled, add salt 18 and pepper. 

Remove from the heat 19 and scent with lemon zest 20. Brandacujun is ready to be enjoyed! Serve it hot, warm, or even cold on toasted bread 21.