Cod is a versatile ingredient rich in history, loved worldwide for its unique flavor and countless culinary possibilities. Since childhood, I fondly remember the many variations my father cooked: stewed with tomatoes and olives, fried with peppers and potatoes, or simply boiled and drizzled with a bit of oil.
Every time was a feast for the palate!
From the most traditional recipes to the most innovative ones, this dried and salted fish is perfect for quick and easy preparations, as well as elaborate and refined dishes. Its firm and flavorful meat, once rehydrated, transforms into a blank canvas ready to embrace various flavors.
Whether cooked stewed, fried, baked, or creamed, cod always delights the palate with its unmistakable taste.
Today we present a classic and timeless recipe:
creamed cod.
A soft and velvety cream, perfect for appetizers, happy hours, or to accompany crostini and polenta.
A simple dish to make, but with surprising results.
For our recipe, we chose to use salted cod, a product that requires a longer soaking but offers a more intense and authentic flavor, just like the one my mother used.
With a bit of patience and a few small tricks, we will achieve creamy and delicious creamed cod, ready to amaze our guests.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Portions: 8
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer, and Fall
- Energy 466.28 (Kcal)
- Carbohydrates 0.22 (g) of which sugars 0.00 (g)
- Proteins 54.62 (g)
- Fat 26.21 (g) of which saturated 2.89 (g)of which unsaturated 21.57 (g)
- Fibers 0.07 (g)
- Sodium 6,199.91 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 28.22 oz desalted cod
- 2.2 cups sunflower seed oil
- 2 cloves garlic
- 4 leaves bay leaves
- 1 sprig chopped parsley
- 1 pinch fine salt
- 1 pinch black pepper
Tools
- 1 Pot
- 1 Stand Mixer Avilia Robot
Steps
Preparing the Cod:
For this recipe, I chose to use salted cod, which offers a more intense and authentic flavor compared to pre-soaked cod.I bought a piece of salted cod about 1 kg (2.2 lbs), rinsed it under running water to remove the surface excess salt, then cut it into large pieces (about 4-6 inches).
I immersed the pieces in a large bowl filled with cold water, ensuring they were completely covered.
I placed the bowl in the refrigerator for 3 days, changing the water at least 1-2 times a day.
This long soak in cold water is essential to desalinate the cod and make it soft and ready for cooking.
Cooking the Cod:
After the 3-day soak, I drained the cod and rinsed it again under running water. I then transferred the pieces to a large pot, covering them with cold water.
To flavor the cooking water, I added a clove of garlic in its skin, a bay leaf, and a few black peppercorns.
I brought the water to a boil over medium heat, then reduced the heat and let the cod simmer for about 20-30 minutes, or until it was tender.
To check for doneness, I pierced a piece of cod with a fork: if it flakes easily, it’s ready.
I drained the cod and let it cool completely before proceeding with the cleaning.
Cleaning the Cod:
Once cool, I broke the cod into smaller pieces, making it easier to remove the bones.With my hands, I removed the larger, more evident bones. Then, with the help of a kitchen tweezer, I patiently removed even the thinner, harder-to-find bones.
I carefully checked each piece of cod, going over it multiple times to ensure all the bones were removed.
This operation is crucial to achieve a perfectly smooth and velvety creamed cod, without unpleasant surprises!
Creaming the Cod:
I transferred the cleaned and shredded cod into the bowl of the stand mixer. I attached the paddle, ideal for whipping and mixing.I started the mixer on low speed and began adding the sunflower seed oil in a thin, steady stream, just as you would when making mayonnaise.
I continued to let the mixer run on low speed, gradually incorporating the oil until I achieved a smooth, thick, and fluffy cream.
This process takes about 10 minutes and requires some patience, but the final result will be a soft and velvety cream. Once the desired consistency was reached, I transferred the creamed cod to a serving dish.
To taste, I added a touch of freshness with a bit of lemon juice and garnished with a pinch of finely chopped parsley.
Plating and Serving:
The creamed cod is ready to be enjoyed! For a classic and tasty appetizer, I served the creamed cod on toasted rustic bread crostini.Another delicious idea is to serve it on slices of hot polenta, creating an interesting contrast of textures and temperatures.
Creamed cod is a versatile ingredient that lends itself to numerous interpretations: you can use it to fill vol-au-vent, create creative canapés, or as an accompaniment to raw vegetables as a dip.
It’s also excellent simply spread on slices of toasted bread for a quick and flavorful snack.
Here is a section dedicated to storage, variations, and tips for your creamed cod:
Storage:
Creamed cod can be stored in the refrigerator, in an airtight container, for up to 2 days. It’s preferable to consume it within 24 hours of preparation to enjoy it at its freshest and creamiest.
If you want to store it longer, you can freeze the creamed cod in small portions. Keep in mind that the texture might slightly change after thawing.
Variations:
Creamed Cod with Potatoes: Add 2-3 boiled and mashed potatoes to the cod during creaming for a milder and creamier version.
Creamed Cod with Milk: Incorporate some warm milk during creaming to achieve a softer and lighter texture.
Flavored Creamed Cod: Add fresh herbs like parsley, chives, or thyme for an extra touch of flavor. You can also add a hint of chili for a spicy note.
Creamed Cod with Olives: Add finely chopped taggiasca olives for a more pronounced and Mediterranean taste.
Tips:
For optimal results, use a high-quality oil with a delicate flavor.
Taste the creamed cod during preparation and adjust salt and pepper to your liking.
If the creamed cod is too thick, you can add a little of the cod’s cooking water to make it more fluid.
Serve the creamed cod on toasted bread crostini, slices of hot polenta, or as an accompaniment to raw vegetables.
For a more elegant presentation, decorate the dish with a few fresh parsley leaves or a sprinkle of sweet paprika.
I hope these tips help you prepare perfect creamed cod and experiment with new variations! 😊
Wine Pairings for Creamed Cod:
Here are 5 wines that pair well with creamed cod, with special attention to Italian productions:
Vermentino di Sardegna DOC:
A fresh and savory white wine, with notes of white flowers and white-fleshed fruit. Its minerality and acidity balance the richness of the creamed cod, creating a harmonious pairing.
Soave Classico DOC:
A delicate and fragrant Venetian wine, with hints of almond, peach, and field flowers. Its light structure and freshness pair well with the delicacy of the creamed cod.
Pinot Grigio delle Venezie DOC:
A versatile and fruity wine, with notes of green apple, pear, and citrus. Its acidity and light body make it an excellent match for creamed cod, especially when served on bread crostini.
Franciacorta Brut DOCG:
If you prefer bubbles, a Franciacorta Brut with its freshness and fine perlage cleanses the palate from the richness of the creamed cod, enhancing its flavor.
Prosecco DOC:
A more economical alternative to Franciacorta, Prosecco DOC, with its liveliness and fruity aromas, is a great choice to accompany creamed cod informally and convivially.
Tips:
Serve white wines well chilled, around 46-50°F.
If the creamed cod is flavored with garlic or chili, choose a wine with good structure and aroma.
If the creamed cod is served with polenta, you can opt for a light red wine, such as a Pinot Noir from Trentino.
Cheers! 🍷
FAQ (Questions and Answers)
What is the difference between cod and stockfish?
Cod and stockfish are both preserved cod, but using different methods. Cod is preserved with salt, while stockfish is air-dried. Both can be used for creamed cod, but stockfish, being leaner, will yield a denser texture.
How long should salted cod be soaked?
The soaking time for salted cod depends on the thickness of the pieces, but it generally takes 2-3 days, changing the water 2-3 times a day. It’s important to keep the cod in the refrigerator during soaking.
How do you know if cod is cooked?
Cod is cooked when the flesh flakes easily. To check, pierce a piece with a fork: if it flakes without resistance, it’s ready.
Which oil is best to use for creamed cod?
Traditionally, a delicately flavored extra virgin olive oil is used, which does not overpower the taste of the cod. However, as in your recipe, you can also use sunflower seed oil, which has a more neutral taste.
What can you serve with creamed cod?
Creamed cod is excellent spread on toasted bread crostini, on slices of hot polenta, or as an accompaniment to raw vegetables. You can also use it to fill vol-au-vent or canapés.
