Creamed codfish is a delicious cream prepared with this flaked fish and whipped with extra virgin olive oil. I tasted it for the first time on warm crostini at my daughter’s house, which she had bought ready in a jar.
Today I also tried this recipe, I took a look online and at my old cooking encyclopedia, and here is my Christmas version of crostini with creamed codfish, delicious appetizers for Christmas Eve or lunch, enriched with chives, olives, and pomegranate seeds.
I used bread crostini, but you can also serve it on grilled polenta, crackers, Parmesan crisps, or decorate with pink pepper or fish roe.
There are many variations regarding the preparation; some boil it with milk, others add saffron, cream, or lemon zest for a fresher note for the summer period.
It is a very simple recipe, and even if it’s called codfish, I used stockfish, which is not salted and already hydrated, ready to use.
To know the difference between codfish and stockfish, read the preview of this recipe.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crostini with Creamed Codfish
- 300 Stockfish
- 10 Bread crostini
- 1 cup cup Olive oil
- 0.4 cup cup Corn oil (or milk)
- to taste Salt
- to taste Chives
- to taste Black olives
- to taste Pomegranate seeds
Tools
- 1 pot
- 1 Stove
- 1 Immersion blender
- 1 star-shaped mold
- 1 baking tray
Preparation for Crostini with Creamed Codfish
For this recipe, you can use either stockfish or codfish, but the latter must be cured and desalted first.
Wash and cut the stockfish into pieces, put it in a pot with some water and a bit of salt, and cook for about 10 minutes, the time it takes to flake.Once cooked, drain, leaving 4-5 tablespoons of liquid aside, remove the skin and any bones, then flake the pieces by stirring vigorously.
Pour them into an immersion blender glass, blend with a few turns while pouring the oil; I used both to avoid making the cream too heavy with too much olive oil.
If the oil seems excessive, you can replace part of it with milk or the cooking water.
Add a pinch of salt, the cooking water, and blend again with a few strokes of the immersion blender.It shouldn’t become a velvety cream but should be coarse, flaked; avoid blending too much, otherwise whip it by hand vigorously.
Mix and whip the cream well and set aside.In the meantime, turn on the oven grill, cut the bread slices; for a Christmas appetizer, the star version is better, much more scenic, pass them in the oven and toast for about 5-7 minutes, turning on both sides.
Once cooked and golden, spread the creamed codfish on the crostini, decorate with olives, chives, and pomegranate seeds, and serve!
Tips and Variations
For this recipe, you can use sandwich bread, pancarré, or baguette slices.
