Cod fish. I eat it every time I go in Veneto, but I've never prepared because I have always been intimidated by the huge amount of oil in recipe. That being said, Since my brother loves it and it was time that I wondered, I decided to prepare it. Not being an expert I have entrusted to the recipe of Dogale brotherhood of cod fish and I followed their recipe almost slavishly. I say almost because I totally failed to put the same weight of oil and fish, Let's say that about 500 grams of cod I have put 300 milliliters of oil and it seemed like a really generous amount.
the result, though, was great. I accompanied the cod, served in small quenelle, with crispy wafers of bread carasau but traditionally it is served with grilled polenta. Served as an appetizer or entrée, and then in modica, is a really tasty dish and elegant. Try and prepare, also for buffet or appetizers with friends, served on hot croutons. Is, if you love the cod, do not forget to have a look at all my RECIPES WITH COD '. as the COD’ STEW WITH TOMATO that are in VIDEO RECIPE on my YouTube channel. Have a good day!
500 grams of cod already soaked
300 milliliters of delicate fruity extra virgin olive oil (the original recipe requires 500 milliliters)
a bay leaf
little lemon peel
fresh parsley as required
a sheet of carasau bread
salt and pepper
Put the cod in a pot, combine the lemon and bay, cover with cold water and bring to a boil. Cook for 15 minutes and let the fish cool in the cooking water.
Drain baccala, remove all the bones and the skin: It is a job that you have to necessarily do using your hands. Now you have to stir the cod: the use of the blender is not recommended, so either you do it by hand using a wooden spoon, or in a food processor using the hook in leaf or in the food processor using the plastic blades, they don't mince the fish with violence. I used the latter.
Start to keep at low speed by adding the oil flush. In practice, It's as if you were making mayonnaise fish: the oil and fish must assemble together until it becomes a glossy and homogeneous cream, Obviously with bits of fish still visible. I recommend using a delicate fruity oil in order not to lose the taste of cod.
When the cod is well creamed, combine the finely chopped parsley, then adjust if necessary with salt and pepper.
Sprinkle carasau bread with little extra virgin olive oil, Salt lightly and roast it for a few seconds in a preheated oven.
Composition of the dish: form of the quenelle of cod and serve with pane carasau. Bon appétit!