Recipe courtesy of Christian Petroni

Black Cod Brandade with Farfalle

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
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Fresh pasta sheets or store-bought farfalle pasta

1 russet potato, peeled and cut into chunks 

1 quart milk 

2 cloves garlic 

1 bay leaf 

One 8-ounce black cod fillet, cut into 2-inch chunks 

1 quart spicy marinara sauce

1 cup breadcrumbs 

1 bunch fresh basil, leaves torn or chopped 

Extra-virgin olive oil, for drizzling


  1. Cut pasta sheets into 1-by-2-inch pieces and pinch in the centers to make a bowtie shape. Cook pasta to al dente.
  2. Meanwhile, simmer potatoes in milk along with garlic cloves and bay leaf, about 10 minutes. Add cod to milk mixture and simmer until tender, 5 minutes more. Puree mixture (use caution when blending hot liquids; see Cook's Note).
  3. Smear some brandade across the bottom of each of 4 plates. Toss the farfalle with the marinara sauce and divide over the top of the brandade. Garnish with breadcrumbs, basil and a drizzle of oil.

Cook’s Note

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.