The creamed salted cod is a typical dish from Venetian cuisine, a simple and tasty dish that is easy to make. The secret of this recipe lies in the cooking and processing of the cod to achieve a dense and flavorful cream.
If you like salted cod, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 339.60 (Kcal)
- Carbohydrates 2.81 (g) of which sugars 2.45 (g)
- Proteins 19.90 (g)
- Fat 28.25 (g) of which saturated 3.94 (g)of which unsaturated 23.12 (g)
- Fibers 0.07 (g)
- Sodium 319.48 (mg)
Indicative values for a portion of 125 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 for 4 people
- 1.1 lbs stockfish (soaked)
- 0.5 cup sunflower oil
- 1 cup water
- 1 cup whole milk
- 1 leaf bay leaf
- 1 clove garlic
- to taste salt
Tools
- 1 Pot 2 qt
- 1 Blender
Procedure
The secret to a good creamed salted cod lies in the creaming process. It might sound like a play on words, but it isn’t. Creaming with oil makes it soft and fluffy.
I recommend using high-quality pre-soaked stockfish, which will save time.
Once the salted cod is soaked, place it in a pot with water, milk, and aromas, and cook for 20 minutes until tender.
After cooking the salted cod, remove it from the cooking liquid and place it in a bowl. With the help of a stand mixer (a hand mixer or food processor will also work), it’s time to create the creamed salted cod.
Crumble the cooked salted cod, start the stand mixer with the paddle attachment (or the blender), and add the oil gradually as you would with mayonnaise.
Continue until you obtain a soft and fluffy cream. If necessary, add a tablespoon of cooking water to soften the cod.
It’s ready when you can form a ball similar to ice cream with a spoon.
Your creamed salted cod is ready!
Plating Tips:
Once ready, serve the creamed salted cod on pan-fried polenta croutons. Add a spoonful of creamed cod, parsley leaves, and you’re done.
For an elegant touch, add a sprinkle of parmesan or a crispy polenta chip.
Wine Pairing for Creamed Salted Cod:
The creamed salted cod calls for a white wine that is not too overpowering to avoid overshadowing its delicate flavor. The presence of garlic, milk, and bay leaf makes it ideal to pair with a white or sparkling wine, such as a Friulano or Malvasia.
