Cod fish

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 Doge Brotherhood of baccalà mantecato recipe and I followed almost blindly. 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. To try.

Ingredients for 6 people:

  • 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, Add the lemon and bay leaf, cover with cold water and bring to a boil. Cook for 15 minutes and allow to cool the fish 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: use the Blender jar 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.

Begin to mix on low speed, adding the oil. In practice, It's as if you were making mayonnaise fish: oil and fish must fit together into a smooth, glossy 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!

Take a look also ...

8 comments

Chef Queenie Elena April 11, 2015 at 00:02

Hi Adina! I'm going crazy, but literally crazy about the cod fish! even at midnight you make me want to eat it! but you can??? am I strange or you superbravissima! 😉

Reply
Sicilians creative in the kitchen April 11, 2015 at 15:34

Hello Darling, good to see you here! I don't know if you're strange, but I'm not superbravissima… though you'd get set pounds and pounds if you came to visit me in Rome! TI abbraccio forte forte, ADA

Reply
Hedwig April 10, 2015 at 18:54

ADA almost perfect….. Here they put less oil lemon anything but with a little milk. You can use the blender for a very small part for amalgare milk oil Salt and pepper and then add the remaining chopped with a knife. Lemon put it usually when it's on bruschetta, fresh lemon drops as you do with salmon. Fresh parsley for last when ready the spread above. Kiss

Reply
Sicilians creative in the kitchen April 11, 2015 at 15:37

Hello dear Hedwig! He had read that you could put the milk but I followed the recipe encoded because not being an expert I did not want to attract the barbs of the veneti! I crushed by hand, as you told me you… also because I have a phobia of thorns. Arjun, I really hope to visit you…

Reply
Barbara April 10, 2015 at 16:14

Why keep the cooking water?

Reply
Sicilians creative in the kitchen April 10, 2015 at 16:19

Hello! You're right, you don't have to store it. Initially I thought to add some’ of water to limit the use of oil and I put in the text this note. Then I realized that doing so may limit the oil without adding anything, in fact I came to doubt that the water could there. But I forgot to remove the note from the recipe, now I did. Thank you so much for letting me know! ADA

Reply
Fabrizio caffarelli April 17, 2015 at 16:31

For me the recipe of the Brotherhood from a quantity of oil cannot. My solution is to add a good amount of milk to the cooking water and then use it to stir. At that point the amount of oil goes a bit to taste. Anyway regardless of the Variant used on cod is an exceptional dish.
A hug Fabrizio

Reply
Sicilians creative in the kitchen April 17, 2015 at 16:40

Hello Fabrizio! You indeed are rabbrividita thinking about the amount of oil! I often bake salt cod in milk and hadn't thought to follow the solution that tells you, but then I saw it so it was fine and that was creamy but not greve. I was afraid that the water or milk to be released and inumidissero carasau bread… And Yes, is phenomenal as flat.. hug and thank you very much for stopping by me. ADA

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.