The Purèe of dried cod fish is a typical fine and delicate recipe of Venice. The cod is cooked and reduced in cream with some olive oil , garlic and parsley and then served with white polenta or bread or polenta croutons .
The meain ingredient is the dried cod or stockfish , that is an Arctic cod from Norway that is preserved by drying with cold air ; the name derives from the Norwegian stockfish stokkfisk , fish stick. The best quality stockfish for this recipe is the Baccalà Ragno or “Stockfish Ragnar”. In the area of Veneto stockfish is commonly called baccalà, hence the name of the recipe .
Stockfish , which is often sold whole, needs a prolonged soaking in cold and fresh water (water needs to be changed often) before it can be cooked and eaten .
The cod fish Venetian is a really tasty recipe , which can be served as an appetizer , if spreaded on toasted bread or polenta or as a main dish.
750 g of Stockfish
500 g of whole milk
1500 g of water
1 liter of peanut oil
salt and pepper q.s.
1- Soak the cod in cold trickling water for at least 2 days.
2- Then clean it, removing thorns and skin.
3- Put it in a pot with water and milk and cook until the liquid boils; at this point adjust it to minimum heat and cook for 25 minutes at most.
4- Remove everything from the heat and let cool for at least half an hour.
5- Remove the cod from the liquid and keep aside. Keep also 1/2 liter of liquid in another container.
6- Whisk the cod in the planetary mixer, then add a little of peanut oil and start to mix; add a little of cooking liquid, then another little of peanut oil, then (if necessary) add cooking liquid again, continuing until the oil is finished.
7- Season with salt and pepper and mix the mixture with a spatula to avoid deflating. Then cover with foil and store in the refrigerator at 4 C degrees.
8- Serve the cod cream with polenta and a bit of chives. Buon Appetito!