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Creamed cod (Crema di baccalà mantecato)

Prep time 20 mins
Cooking Time 20 mins
Serves 6
1kg of well-soaked stockfish (whole cod, beheaded and air dried by cold winds)
300g of extra-virgin olive oil
5 cloves of garlic
Salt
 
  1. Up to a day before you make the dish, slice the garlic cloves and place them in a bowl with the olive oil to give it an aromatic depth of flavour.
  2. Cut the stockfish into two or three pieces and steam it in a steamer for 15 mins.
  3. Once it has cooled down, remove skin and bones, and chop it well.
  4. Put the chopped stockfish in a bain-marie (a bowl over half a pan of hot water) and beat long and vigorously with a wooden spoon, gradually adding a little aromatic oil until creamy. Alternatively, use a blender.
  5. The fish essentially has to absorb all the oil until it’s fluffy. If need be, add half a ladle of cooking water. Season to taste.
To serve
Serve the creamed cod on polenta croutons, with boiled sliced potatoes, on toasted bread or corn tortillas.

Ingredients

Method

1kg of well-soaked stockfish (whole cod, beheaded and air dried by cold winds)
300g of extra-virgin olive oil
5 cloves of garlic
Salt
 
  1. Up to a day before you make the dish, slice the garlic cloves and place them in a bowl with the olive oil to give it an aromatic depth of flavour.
  2. Cut the stockfish into two or three pieces and steam it in a steamer for 15 mins.
  3. Once it has cooled down, remove skin and bones, and chop it well.
  4. Put the chopped stockfish in a bain-marie (a bowl over half a pan of hot water) and beat long and vigorously with a wooden spoon, gradually adding a little aromatic oil until creamy. Alternatively, use a blender.
  5. The fish essentially has to absorb all the oil until it’s fluffy. If need be, add half a ladle of cooking water. Season to taste.
To serve
Serve the creamed cod on polenta croutons, with boiled sliced potatoes, on toasted bread or corn tortillas.
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