Creamed Cod

Creamed cod is a traditional dish from the Venetian cuisine, especially in Venice, prepared with soaked codfish then turned into a cream with the addition of olive oil. Here is the recipe to prepare this delightful dish.

Ingredients

• 600 g of pre-soaked cod
• 500 ml of milk
• 1 bay leaf
• 1 clove of garlic
• Extra virgin olive oil (about 200 ml)
• White pepper to taste
• Salt to taste

Preparation

1. Start with the cod which must have already been soaked for at least 2-3 days, with the water changed frequently.
2. Drain the cod and remove skin and bones, then cut it into pieces.
3. Put the cod pieces in a pot, cover with the milk, and add a bay leaf and a crushed garlic clove.
4. Cook on a low heat for about 20-30 minutes or until the cod becomes soft and flakes easily.
5. Drain the cod from the milk and transfer it to a bowl or a blender.
6. Start to whip the cod with an electric whisk or in the blender, slowly adding the olive oil in a stream until you get a smooth and homogeneous cream. Make sure to add the oil gradually to allow the cod to absorb it well and become creamy.
7. Adjust the salt and add a pinch of white pepper to taste.
8. Continue to whip until the desired consistency is achieved, which should be that of a soft and frothy mousse.
9. Let the creamed cod rest in the refrigerator for at least an hour before serving.

Creamed cod is traditionally served on crostini or polenta. Additionally, if you want to add a unique touch, you can garnish with chopped parsley or a grated lemon zest to give a fresh note.

Curiosity

The word “mantecato” comes from the verb mantecare, which in the kitchen refers to the action of working an ingredient (such as risotto or in this case cod) until a creamy consistency is achieved. In the case of creamed cod, the emulsion obtained with olive oil is essential to reach the characteristic soft and airy texture.