The milk-whipped salt cod is a creamy and delicate preparation, inspired by home cooking, perfect to serve as an appetizer in a seafood menu and, why not, also as a main course.
The milk-whipped salt cod recipe I share today is an easy, familiar version, learned from my grandmother and passed down over time, much like the Catanese-style Baccalà a ghiotta: it is not the original recipe, but a simple and genuine way of cooking salt cod, as it used to be done, with few ingredients and a slow cooking method.
In this version the salt cod is cooked directly in milk, which naturally reduces until it creates a soft, enveloping creaminess, without the need to blend or whip the fish. A delicate, fragrant and comforting dish, perfect served warm with bread or toasted crostini or olive oil and rosemary grissini. Want to try it? Let’s go to the kitchen, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also check these other recipes with salt cod:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Creamy Milk-Whipped Salt Cod
- 1 lb 12 oz salt cod, desalted (and rehydrated)
- 2 white onions (medium)
- to taste extra virgin olive oil
- 3 1/3 cups whole milk (or semi-skimmed)
- to taste black pepper
- to taste pink peppercorns (for garnish)
- to taste parsley
- to taste lemon zest
Tools
- Skillet
Preparation of the creamy milk-whipped salt cod
After desalting the salt cod in cold water, drain it, remove the skin and any bones, and cut it into even pieces.
Slice the onion thinly and sweat it in a large skillet with a drizzle of extra virgin olive oil over low heat until soft and translucent.
Add the salt cod to the soffritto and let it gently brown for a few minutes, turning to start breaking it up; the cod will release some liquid, which is normal.
Pour in hot milk until it covers the cod.
Reduce the heat and let it simmer gently for about 30 minutes or until the milk has reduced and the salt cod is creamy and thick. Adjust the salt if necessary and, off the heat, add black pepper, grated lemon zest and parsley.Garnish with pink peppercorns and serve the milk-whipped salt cod hot or at room temperature, accompanied by toasted bread or crostini—perfect for scooping up all the cream.
Storage notes and tips
Milk-whipped salt cod can be kept in the refrigerator in an airtight container for up to 1–2 days. Before eating it again, gently reheat it in a skillet, adding a few tablespoons of milk if necessary to restore its creaminess.
This is a family-style version learned from my grandmother and is not meant to replace the original recipe for baccalà mantecato: it is a simple, home-cooked way to achieve a creamy texture without blending or whipping the fish, letting the slow cooking in milk do all the work.
For a perfect result:
-always cook over low heat,
-stir often to help break up the salt cod,
-season with salt only at the end, after tasting.
It is ideal served with toasted bread or crostini, and also works well as a creamy base for bruschetta or warm appetizers.
FAQ (Questions and Answers)
How do you desalinate salt cod?The desalting phase is essential to obtain a balanced and delicate milk-whipped salt cod.
Rinse the salt cod under running water to remove surface salt.
Place it in a large bowl and completely cover it with cold water.
Keep it in the refrigerator and soak for 24–48 hours, depending on thickness.
Change the water twice a day, in the morning and in the evening.
At the end, drain it, pat it dry and remove skin and bones.
👉 Taste a small piece before using: it should be flavorful but not salty. If still salty, continue soaking for another day or two.
