Delicate way to serve up cod fish following the famous Veneto recipe of baccalà mantecato.
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A few friends and I spent NYE and a few days in early January in Veneto, visiting several cities and enjoying the local delicacies. One of the dishes I have liked the most is baccalà mantecato, which is a very delicate way to cook cod fish.
The cod used is dried in salt, which is how it is sold at the local markets. In order to be cooked, it needs to be soaked in fresh water for several days (from 2 to 3 or even 4 days, depending on the recipe). This process will soften up the flesh and remove the excess salt.
Baccalà mantecato means creamed cod, this is a very simple way to cook this fish and it is ABSOLUTELY DELICIOUS. Just a few ingredients and you will bring on your dining table a real delicacy!
The recipe I am sharing with you today is dairy-free, as we don’t use any milk nor butter!
- 500 g soaked cod (soaked for 3 days)
- 120 ml plant base milk
- 50 ml vegetable oil
- salt and pepper
- freshly chopped parsley
Remove skin and bones from your cod fillets
Place them in a large pot with water, 100 ml of milk and a pinch of salt. Boil for 40 min or until tender.
Drain it and place it in a large bowl. Break it up into small pieces
With a wooden spoon add 20 ml of milk and start mixing vigorously. While mixing start pouring the oil, super slow and in a steady motion. While doing so you should get a creamy texture.
Adjust with salt and pepper, add some chopped parsley and serve it right up.
I like to pair it with some polenta, as this is also how it is done in Veneto!
If you like this recipe, tag me on IG @the_fit_mediterranean