Philip Echebest’s recipe that will make you love cod brandy!

This week, Chef Philippe Echibest offers us a round trip to Portugal, with a delicious recipe for codfish. Discover his always precious recipe and advice, to make it work like him!

It’s Wednesday and we meet again to share with you a recipe from Philip Echebest! Today, it’s a Portuguese recipe that can be found in Mentor’s latest video: Code Brandad. This recipe is the perfect opportunity to come to terms with that dish that can sometimes remind us of a canteen. Here is a homemade recipe, with love presented by the chef, that you will really like! “I will do it a little in my own way. I will add a small note that will make this brand of Code out of the ordinary.” The chef explains.

Are you ready for the Etchebest team? Starting ! 👨‍🍳

Cod Fish Recipe by Philip Echebest

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4 to 6 people

  • 500 g cod meat (tail)
  • 150 grams coarse salt
  • 1 kg of potatoes
  • 4 garlic cloves
  • 50 cl of water
  • 50 cl of milk
  • 4 sprigs fresh thyme
  • 8 cl olive oil
  • 3 sprinkles of chili powder
  • 5 sprigs of fresh cherry
  • 10 sprigs fresh chives
  • 5 sprigs fresh parsley
  • 80 gm bread crumbs
  • 60 grams butter


Start by placing coarse salt in a flat dish and laying the cod tails on it. The chef also uses bellies, to use the less noble parts of the fish. Cover the cod with salt.
Cod is also cod, but it is already salted and dried. Here the chef puts salt, because he uses fresh cod, not cod.
Chief’s advice : If you use cod, the process will be reversed, and it will have to be sweetened.

Place your plate with the cod pieces and salt for 30 minutes in the refrigerator.

Meanwhile, take two salads. On top of the first, peel the potatoes, and in the other (full of water) put the potatoes that are ready for use.

Set the potatoes aside and take the pan. Pour milk into it and put it on hot dishes. Add water too, “about the same amount of milk” as the chef explains. Add thyme and crushed garlic to the skillet.
Chef’s tip Garlic can be put whole and crushed with its peel in milk. It is there to give flavor. Put garlic in a skillet.

Next, cut the potatoes into slices one and a half centimeters thick.
Chef’s tip : If you put it complete, it will take longer. Chopping them up shortens the cooking time.

Turn your heaters over on medium heat (they should simmer, not boil). The preparation is slightly salted with coarse salt. after 15 minutesPotatoes are cooked. Remove with a perforated spoon to drain and place in a salad bowl, letting the milk and herbs heat up. Set the potatoes aside.

It’s time to take the cod pieces out of the fridge. sweeten them passes under water. Then put them in the pan to simmer in the milk, thyme, water and garlic. Cut the garlic again (3 cloves), remove the germ and chop it.

Take a look at your fish.
Chef’s tip Fish is cooked when it starts to flake. Do not panic about cooking, it is better if it is cooked more than others.

Your cod pieces are ready, drain them with a perforated spoon. They are neatly boiled.

Now, pour olive oil generously into a skillet over low heat. Add minced garlic, which should not be colored. When the oil is hot and tastes like garlic, add the cod pieces. They stopped the fire.

Chop the chives and parsley flat leaves.
Chef’s tip You can also add chervil, basil, or tarragon. “All fresh herbs are good,” says the chef.

Add your herbs to Fryer closed (lukewarm only) With cod and garlic. To add the pep, grate the lime over the lotion. Mix together.

It’s time to take care of the potatoes! Take your kitchen robot with a sheeter, this utensil will allow you to grind potatoes. Set on medium speed.
board : You can also do this step manually with a fork.
Chief’s advice Leave the potato slices aside.

Once the potatoes are mashed, with some pieces still left, add the cod/herbs preparation to the salad bowl. You can then, if you have a food processor, set a low speed to mix everything, or mix with a spoon if you are doing this step by hand.

You need to get a mixture with the cut potatoes. If desired, add split peppers like Chef Philip Echipest.
Chef’s tip You can also add candied lemon cut into pieces for added convenience.

Put this preparation in a dish with the help of a rubber spatula. Roll out everything to get a smooth and flat surface. Then add breadcrumbs on top, and cover well. This will allow for a crunchy side and gratin.


Finally, put your brand in the oven. You do not have No need to heat itset it directly to “grill“Until the breadcrumbs are browned and the preparation is heated up. after 15 minutesOnce it is well browned, remove the brand of cod from the oven. It’s ready and delicious!

Philip Echbiest’s book

Philippe Etchebest – Cook Well With My Mentor

© Snapshot 03-30-2022 at 16.43.23
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