Creamy Whipped Cod: The Perfect Original Recipe for Crostini and Appetizers
Today we take a virtual leap into Veneto, in the Venetian lagoon, to prepare an appetizer that is pure satisfaction: the Whipped Cod.
This is not just any recipe. I’ll tell you right away that it’s my mother’s preparation, with which she won an award in a cooking competition in Genoa.
This story gives me the confidence to present you with an authentic method that will make you achieve a homemade version infinitely superior to anything you can buy.
“Whipped” simply means emulsified until it reaches a soft, frothy, almost cloud-like consistency. The challenge in this preparation is stability: often the emulsion “collapses” or results in heaviness, because the oil is not incorporated correctly.
The secret to creaminess is twofold. First of all, you must prepare the fish with a perfect aromatic cooking, using bay leaf, garlic, and lemon for a balanced flavor base.
But the winning trick is slow whipping: adding extra virgin olive oil in a continuous thin stream and very slowly while the fish is being whipped in a stand mixer.
Only after incorporating the oil, add the milk one tablespoon at a time to stabilize and give the right smoothness.
I’ll guide you step by step through this method that will ensure you a cod that is not only a pleasure for the palate but also a highly elegant appetizer.
Serve it on toasted rustic bread crostini. It’s the ideal appetizer for an important dinner or for an aperitif that leaves a mark.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4/6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
CREAMY WHIPPED COD Ingredients
- 10.5 oz cod (Desalted and boned)
- 1 leaf bay leaf
- 1 clove garlic
- 1/2 lemon (Only the juice and a few slices)
- 5.6 fl oz extra virgin olive oil
- 0.7 fl oz milk
- 1 pinch fine salt
- rustic bread (toasted)
- extra virgin olive oil
- chopped parsley
Tools
- Kitchen Scale
- Bowl
- Colander
- Stand Mixer
CREAMY WHIPPED COD Procedure
Place the cod in a pot, completely cover it with cold water. Add the bay leaf, the garlic clove (left whole), and the juice of half a lemon (with the slices).
Bring to a boil and cook for about 30 minutes from the moment the water starts boiling, keeping the heat low. During cooking, use a skimmer to remove the foam that forms on the surface. Drain the fish and let it cool down.Once warm, carefully remove the skin and ensure all remaining bones are removed from the cod. Roughly break the cooked fish into pieces. Transfer the cod pieces to the bowl of the stand mixer (or use a food processor or a bowl with electric beaters).
Start the stand mixer (or beaters) at medium speed using the paddle attachment. Start adding the extra virgin olive oil in a continuous thin stream and very slowly. The oil must be gradually incorporated into the fish, which will turn into a cream.
When the cream begins to thicken, add the milk one tablespoon at a time to soften and make the emulsion more stable and creamy. Continue to whip until a homogeneous, light, and very soft mousse is obtained.Adjust the salt at the end of the preparation. Serve the whipped cod in a bowl or place it directly on toasted rustic bread crostini. Garnish with a drizzle of raw extra virgin olive oil and a sprinkle of chopped parsley.
Notes on Ingredients and Substitutions
Cod vs. Stockfish: The traditional Venetian recipe is actually made with stockfish (dried cod), not salted cod. The technique is the same, but if you use stockfish, you will need to rehydrate it by soaking it for 2-3 days before cooking.
EVO Oil: The oil is crucial for the emulsion. Use high-quality extra virgin olive oil but with a flavor that is not too aggressive, so as not to overpower the delicate taste of the fish.
Milk: It’s not strictly traditional, but milk (or sometimes cream) helps make the whipping more stable and creamy. You can omit it, but you might need more oil to achieve the same frothy consistency. For a richer flavor, replace the milk with 0.7 fl oz of fresh liquid cream.
Storage
Whipped Cod is best enjoyed fresh, right after preparation, to appreciate its frothy consistency.
Storage: You can store it in the refrigerator, tightly covered, for up to 2 days.
Before Serving: Remove it from the fridge 15-20 minutes before serving; it’s tastier if it’s not too cold. If necessary, blend again briefly with a spoonful of oil to reactivate the emulsion.
Recipe Alternatives and Variations
Chive Whipped Cod: Replace the parsley with chopped chives (as needed). Chives add a more delicate and slightly oniony note.
Cooking Aromatics: For a more intense flavor, add two black peppercorns and an untreated orange peel to the cod cooking broth.
Gourmet Topping: Serve the crostini not only with parsley but with a teaspoon of red Tropea onion jam or coarsely chopped sun-dried tomatoes in oil. The acidity and sweetness balance the richness of the whipped cod.
Perfect Pairings and Uses
Whipped Cod is extremely versatile!
Elegant Appetizer: This is its main role, perfect on crostini, vol-au-vent, or blinis.
Main Course: It can be used as a sauce for fresh pasta, especially bigoli, typical of Veneto.
Wine Pairing: Its savory taste and rich consistency call for a dry, structured white wine with good acidity. A Soave Classico or a Brut Prosecco are regional and perfect pairings.
Origins: A Symbolic Dish of Venice
The Whipped Cod (often prepared with stockfish as per tradition) is one of the symbolic dishes of Venetian cuisine. Its history dates back to 1432 when the ship of a Venetian merchant, Pietro Querini, was shipwrecked on the Lofoten Islands in Norway. There he discovered stockfish (air-dried cod). Querini brought it back to Venice, and the dried fish, easy to preserve, became a popular food, especially during the Lenten season. The whipping technique evolved later, developed to turn the fish, originally very tough, into a soft and refined cream.
The Secret of Perfect Whipping (To Avoid “Breaking”)
The most delicate step is the emulsion, that is, the actual “whipping.” The trick is to ensure all ingredients (cod, oil, milk) are at a similar temperature, ideally lukewarm/room temperature. If the cod is too hot or the oil too cold, the emulsion may “break” (i.e., the oil won’t bind and will separate). Add the oil slowly in a thin stream: if the emulsion seems to separate, immediately add a tablespoon of hot water or milk.
FAQ (Questions and Answers)
1. Can I use an immersion blender to whip the cod?
Answer: Not recommended. An immersion blender makes the cod too smooth, almost a batter, and tends to heat it too much, ruining the frothy texture. The paddle attachment of the stand mixer or a good pair of electric beaters are ideal because they whisk and incorporate air, creating the “cloud” effect.
2. How far in advance should I desalinate the cod?
Answer: Salted cod requires at least 24-48 hours of soaking in cold water, which should be changed every 8-12 hours. If you use dried stockfish, soaking may take up to 3 days. Ask your fishmonger if the cod you buy is already desalted, otherwise you’ll need to do it yourself!
3. Isn’t olive oil too strong? Can I use another oil?
Answer: You can balance it! For a more delicate whipping, you can use a mix of oils, such as 2.7 fl oz of EVO oil and 2.9 fl oz of sunflower seed oil (or peanut oil) with a neutral flavor. This will lighten the taste without losing the emulsifying effect.
