The Venetian Creamy Codfish (Baccalà Mantecato alla Veneziana) a typical recipe of the culinary tradition of Venice.
It is a very refined and delicate recipe that enhances the taste of cod and embellishes a food considered “poor”, elevating it to a gourmet dish that has conquered the world of cooking!
In the Veneto area, stockfish is commonly called cod, hence the name of the recipe.
Prepared with stockfish, that is arctic cod of Norwegian origin preserved through drying with cold air, the cod is cooked and reduced to cream and then served with white polenta or polenta croutons. Venetian creamed cod is a really tasty recipe, which can be served as an appetizer, if spread on toasted bread or polenta or as a main dish.
For the recipe, try to get Spider Stockfish, which is the stockfish of first choice.
The use of the planetary mixer is also recommended, a machine that mounts and blends. Otherwise you will have to mount the mixture by hand.
Soak the stockfish in fresh water for at least 2 days, changing water twice a day.
Then clean it, removing thorns and skin.
Put it in a pot with water and milk and cook until the liquid boils; at this point, set the flame to minimum and cook for a maximum of 25 minutes.
Remove everything from the heat and let it cool for at least half an hour.
Remove the cod from the liquid and keep it aside. Also keep 1/2 liter of liquid.
Put the cod in the mixer, then place it in the planetary mixer with a little peanut oil and start to whisk; add a little cooking liquid, then another bit of peanut oil, then (if needed) some more cooking liquid, continuing until the oil is finished.
Season with salt and pepper and mix the mixture with a spatula to prevent it from being disassembled. Then cover with plastic wrap and keep in the fridge at 4 degrees.
Serve the Venetian-style creamy cod with polenta and some chives. Enjoy your meal!
We recommend consuming the freshly prepared Venetian-style cod, but if you wish you can keep it in the fridge for a maximum of one day.
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