Veneto Style Creamed Stockfish
(Stoccafisso Mantecato alla Veneta)
Ingredients:
1 lb and 5 oz (600 grams) stockfish, soaked and drained
1/4 pint (150 ml) extra virgin olive oil
1/2 onion, chopped
3 and 1/2 fl oz (100 grams) milk
Salt and pepper
Polenta, to serve (optional)
Directions:
Place the stockfish in a saucepan, add water to cover and bring to the boil, then lower the heat and simmer for 25-35 minutes.
Remove the pan from the heat and leave the fish to cool in the liquid.
When cold, drain the fish, remove the skin and bones and cut into small pieces.
Heat 4 tablespoons of the olive oil in a pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
Meanwhile, bring the milk to simmering point in another saucepan.
Add the stockfish to the onion, then gradually add the hot milk and remaining olive oil stirring, vigorously.
Simmer for 1 hour until white, frothy and creamy.
Season with salt and to taste and serve with polenta. Serves 4.