The creamed cod

The cod has always been widely present in Venetian cuisine, prepared in many ways, among which this is, perhaps, the most characteristic and famous.

It must be said that cod differs from stockfish, due to its conservation in salt.

In Veneto, however, the stockfish takes on the name of cod, so that the "cod alla vicentina" is actually prepared with stockfish.

The Recipe of creamed cod

Ingredients for 6 people:

• 1 kg. of beaten and wet cod,
• 1 liter of milk,
• 2 spoons of chopped parsley,
• 3 pounded anchovy fillets,
• 1 minced clove of garlic,
• 500 ml of olive oil,
• Salt and Pepper to taste.

Preparation of creamed cod's recipe

Dry the cod well. In a large pot, heat the milk, add the fish and cook over low heat and covered pot for at least 20 minutes.

With the slotted spoon, transfer the fish to a colander and let it drain until it dries well.

Keep the milk aside. Put the fish in the mixer, add the parsley, anchovies, garlic and blend well.

Continue to blend, adding the oil slowly and stir until the mixture is completely weakened, becoming white and frothy like a cream. (Traditionally, this work was done in a mortar).

Season with salt and pepper and pour in as much milk (the one kept aside) as you think is needed to give a creamy consistency.

It is served cold, accompanied by croutons of white or yellow polenta, roasted on the grill.

What else to say, Buon Appetito!