Venetian-style creamed cod

Venetian-style creamed cod is an iconic dish of the local tradition, like sardines in saor and Venetian-style liver! The undisputed protagonist of this dish is cod. This oily fish often recurs in typical regional recipes, think for example of Livorno-style or Ligurian cod. As in the Vicenza-style version, stockfish is also used in this case, which in Veneto is commonly called "baccalà"! Once the tasty misunderstanding has been clarified, we can devote ourselves to the preparation of this specialty: dedicating the time necessary to soak the stockfish guarantees a result with unparalleled creaminess and a delicate flavor. A classic fish appetizer, perfect as a Christmas appetizer or a timeless appetizer for New Year's Eve. It can be served on croutons or with grilled polenta or make pretty shortcrust pastry boats with creamed cod! Venetian-style creamed cod is an excellent alternative to the classic cod fritters for a taste of the best dishes of our tradition! INGREDIENTS Stockfish (already soaked) 800 g Sunflower Oil 500 g 2 Bay leaves Salt to taste Black pepper to taste For garnish Parsley to taste Black pepper to taste Preparation To prepare the creamed cod alla veneziata you will need stockfish (we took it already soaked), rinse it several times under cold running water and remove the bones by extracting them with tweezers. This step is easier with raw stockfish. Cut the stockfish into large pieces, place it in a high pan, preferably steel. Add the bay leaf and pour cold water to cover it. From the moment it boils, calculate another 30 minutes of cooking. During cooking, remove the foam. When the cod begins to flake it will be time to drain it. Transfer it to the bowl of the planetary mixer, whip the whisk and operate at medium-low speed. Pour in the seed oil while the mixer is in action, then add salt and ground pepper to taste. Then increase the speed and continue to work the mixture until you get a cream. It will take about 10 minutes in total in the planetary mixer. Form the quenelles with the help of 2 tablespoons. Place the quenelles on toasted bread croutons or on polenta croutons. Season with chopped fresh parsley and again ground pepper to taste. The Venetian creamed cod is ready to be enjoyed!