ItalianVenetian
Venetian-style Creamed Stockfish
by Giallozafferano · 2.9M subscribers on YouTube
Venetian-style creamed stockfish is a classic antipasto, a must on festive tables. Although called baccalà (salt cod), it is actually made with stockfish (dried cod). It is typically served as an appetizer on crostini or grilled polenta.
- Cook
- 30 min
- Difficulty
- medium
Ingredients
10 items- 500 gStoccafissoSoaked for 3 days
- 2 pcsBay LeavesBay leaves
- 1 pcsGarlic1 clove, unpeeled
- 1/2 pcsLemon1/2 lemon
- 280 gExtra Virgin Olive OilFor the cream
- 100 gCooking WaterReserved cooking water
- SaltTo taste
- Black PepperTo taste
- Parsley(optional) — Chopped, for garnish
- WaterFor soaking and cooking the stockfish
Method
- Soak 500g of stockfish in water for 3 days, changing the water every day.
- Place the soaked stockfish in a pot with fresh water to cover, add 2 bay leaves, 1 unpeeled clove of garlic, and 1/2 lemon.
- Bring to a boil and cook for 30 minutes, skimming off any foam.
- Let the cooked stockfish cool to room temperature, then remove all bones and skin.
- Attach the flat beater to a stand mixer (or use a wooden spoon).
- With the mixer on low speed, gradually add 280g of extra virgin olive oil in a thin stream.
- Add 100g of the reserved cooking water a little at a time, continuing to mix.
- Mix until the mixture becomes creamy and emulsified.
- Season with salt and pepper to taste, then mix once more.
- Transfer to a serving bowl.
- Serve with crostini or grilled polenta, and garnish with a drizzle of extra virgin olive oil and chopped parsley.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
