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Cooking + Entertaining

Venetian-style creamy cod: the original recipe for a creamy and delicate starter

Venetian-style creamy cod: the original recipe for a creamy and delicate starter


Extra virgin olive oil

He cod in cream Venetian style it is an emblematic dish of the Venetian gastronomic tradition. A antipasti creamy and delicate, perfect to be tasted as a delicious “cicchetto” in the bacari of the lagoon, on slices of fragrant hot bread and croutons of polenta, or to be brought to the table for a to eat lunch made from fish or aperitif a refreshment bar.

It is prepared by soaking it stockfish for at least 48 hours, then cook it in the latte with 1 clove of garlic and covered with cold water. Once ready, just peel it, debone it and beat the meat in a bowl with a wooden spoon, slowly adding the necessary oil to obtain a fluffy and frothy mixture.

You will thus obtain a tasty and gourmet dish, to be flavored with a handful of chopped parsley and to be used at will to prepare appetizing festive canapés, to be offered in combination with a dry white wine or a glass of bubbles. For a result faithful to the original, we worked the fish “with elbow grease”, but if you have little time you can also recover it in the blender and mix it up until you get the right consistency.

Despite the name, this recipe is made with stockfish, not cod. The linguistic ambiguity stems from the fact that stockfish, first imported in the 16th century from the Baltic coasts, is commonly called baccalà in Veneto. In reality it is the same species of fish, namely cod, but what changes is the method of conservation: in salt (the first) ed wind dried (The second).

Find out how to prepare Venetian-style cod cream by following the step-by-step procedure and tips. If you liked this recipe, also try the Vicenza cod or the brandacujùn, or try other fish starters.

How to prepare the bVenetian Accala Cream

Soak the stockfish for at least 48 hours changing the water often 1.

After the resting time, rinse the fish, transfer it to a saucepan and cover it with cold water 2.

Pour the milk 3 and add the garlic clove.

Cook for about 20 minutes from boiling; then turn off the heat, remove the garlic 4 and let the cod cool in its cooking liquid.

Once cold, drain and remove the skin 5.

Remove fish bones 6 and break up the pulp with your hands.

Transfer the minced cod to a large bowl 7.

Slowly pour in the oil, breaking up the meat with a wooden spoon 8.

Keep working everything together until you get a creamy consistency 9.

If necessary, add a drop of fish cooking water tenbut be careful not to overdo the quantities, and add salt.

Flavor with chopped parsley 11.

Spread the cod cream in a small bowl, garnish with 1 sprig of parsley 12bring to the table and serve.

storage room

Venetian-style creamed cod can be stored in the refrigerator, sealed in an airtight container, for 1-2 days massive.

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