Prep time
20 mins
Cooking Time
20 mins
Serves
6
Ingredients
- 1kg of well-soaked, MSC Certified stockfish (stockfish is whole cod, dried by cold wind)
- 300 g of delicately flavored extra virgin olive oil
- 5 cloves of garlic
- Salt
Method
- The day before, slice the garlic cloves and place them in a bowl with the oil so that the oil takes on a strong aroma.
- The next day, cut the stockfish into two or three pieces, place them in a steamer basket, and steam for fifteen minutes.
- After cooling, thoroughly remove the skin and bones, shredding it as finely as possible with your hands.
- At this point, place the stockfish in a saucepan immersed in a hot bain-marie and beat vigorously with a wooden spoon, gradually adding a little oil until the mixture becomes creamy.
A blender saves a lot of time and effort, and the difference is very small.
The fish should essentially absorb all the oil, becoming fluffy and frothy. If necessary, add half a ladle of cooking water at the end. - Season with salt and, if desired, a sprinkle of white pepper.
It can be served on polenta crostini, with sliced boiled potatoes, on toasted bread, or with corn tortillas.
