Today, for dinner with my friends, I have prepared a “creamy cod fish”: they are very curious to taste it…..on the other hand how long they have heard of it ! and now it ‘s time to get on with it and taste it. To present it worthily I also cooked a rustic polenta ….. and we hope you like it!
Ingredients for 6/8 servings: 4 dried salted cod fillets (called “baccalà” in Italian, about 1 kg) , half a liter of milk, about 100 grams of vegetable oil, 10 anchovy fillets (in oil), a clove of garlic, pepper, salt if necessary .
Soak the dried salted cod for 48 hours, making sure to change the water at least 2 times a day. Thoroughly dry the fillets, remove the thorns with pliers and, with the help of a boxcutter peel off the skin. In a large saucepan heat the milk with a clove of garlic, add the desalted cod fillets and cook for about 30 minutes on low heat.
With a slotted spoon transfer the fish in a colander and let it drain until it will have lost the excess milk. Keep aside the milk.
Put the fish in a blender, add the chopped anchovies, olive oil and blend until all ingredients are well blended. In this case I used an immersion blender.
The obtained compound will have the consistency of dense mashed potatoes . Add a sprinkle of pepper and (if necessary) a pinch of salt (I in this case I have not added)
Add also flush the milk kept aside, by using the quantity needed to obtain a creamy consistency.
Serve warm with slices of grilled polenta or bread