Baccala Mantecato alla Veneziana

Step 1

Prepare the codfish by soaking in a pan filled with cold water and changing the water every few hours. Do this for at least 24 hours - it may take longer depending how dried the cod is. Cut the cod into pieces and place in a pan and cover again with cold water and add the bay leaves and 1/2 cup cream.

Step 2

Cover and bring to a boil with the lid slightly ajar. Cook at a steady boil for 20 minutes skimming any foam that comes to the top.

Step 3

Once the cod is soft but still holds it shape remove from the water. Discard the bay leaves.

Step 4

If the cod has skin and bones, now is the time remove them. Cut the cod into small pieces and put in a mixing bowl with the paddle or if you have an immersion had blender use it.*

Step 5

Add the garlic and start the electric mixer at low speed to break up the fish. At medium speed start adding the olive oil. Keep mixing and add the remaining 1/4 cup cream.

Step 6

You may need extra olive oil depending on the cod. The baccala should be a light color and have a whipped, mousse-like texture.

Step 7

Add freshly ground black pepper to taste. Salt if required. Garnish with Italian parsley.

Step 8

Serve on grilled slices of polenta, fresh slices of baguette, crostini, crudites, or crackers.