Method:

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.

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.

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.

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!