Creamed Cod (baccalà mantecato) Recipe

Let me show you how I make creamed cod, an Italian dish that’s known as baccalà mantecato or Venetian creamed cod. It’s especially popular in the Veneto region, often served during the colder months or around the holidays, and traditionally paired with polenta. The dish is rich, creamy, and incredibly comforting, and it offers a delightful way to enjoy salted cod.

What You’ll Need:

• Prep Time: 1 day (for soaking the cod)
• Cook Time: 2 hours
• Total Time: 24 hours (including soaking time)
• Servings: 4
• Calories per Serving: Approximately 350 kcal (this can vary depending on how much oil or cream you add)
• Difficulty: Medium (but it’s a great dish for beginners who want to try something traditional!)

Ingredients:

• 800g (about 1.75 lbs) salted cod (baccalà or stoccafisso)
• 200 ml extra virgin olive oil (you may need more)
• 200 ml milk
• 1 garlic clove, minced
• Fresh parsley (a small bunch, finely chopped)
• Salt and freshly ground black pepper, to taste
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Method:

1. Soak the Cod:
   Start by soaking the salted cod in cold water for at least 24 hours, changing the water every few hours to remove the excess salt. This process is crucial, as it will rehydrate the fish and remove the strong saltiness.
2. Cook the Cod:
   After soaking, cut the cod into pieces. Place it in a pan with cold water and 200 ml milk, adding a pinch of salt. Bring the mixture to a boil and cook for about 20 minutes until the fish is tender and flaky. Skim off any foam that rises during cooking.
3. Prepare the Creamed Cod:
   Drain the cod and remove any bones or skin. Place the fish in a mixing bowl and start breaking it apart using a wooden spoon or, for a smoother texture, an immersion blender. Slowly add the olive oil while mixing, followed by the milk, to create a creamy, thick texture. Add minced garlic and parsley, and season with salt and pepper.
4. Final Touches:
   Once the cod has reached a creamy consistency, it’s ready! You can serve it with polenta (slices or creamy), or on toasted bread slices for a delightful appetizer.

Tips:

• Substitutions:
  If you’re dairy-free, you can replace the cream with a bit more olive oil or a plant-based milk. For a richer flavor, you can increase the amount of olive oil.
• Variations:
  Some recipes include bay leaves or a touch of lemon zest for added flavor, especially if you like a slightly citrusy finish. Try experimenting with these variations if you prefer a different twist!
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Nutritional Information (Per Serving):

• Calories: ~350 kcal
• Fat: 28g (mostly from the olive oil)
• Protein: 20g
• Carbs: 5g

Equipment Needed:

• Large bowl for soaking the cod
• Pan for boiling the cod
• Wooden spoon or immersion blender
• Knife and cutting board
• Serving dishes or platter for presenting the dish
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Creamed Cod now.

I hope this guide has made making creamed cod seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.

Enjoy the dish, and let me know how it turns out! You’ll find that it’s a true Italian classic, especially appreciated in the Veneto region​ò.