Ingredients
Stockfish: 1kg
Vegetable oil: 1kg
Salt: to taste
Learn to make this traditional Venetian dish at home with a recipe from Milan-based chef Daniel Canzian
01.
Soak the stockfish for three days to rehydrate it, changing the water every 24 hours. Once thoroughly rehydrated, fillet the fish and clean the belly.
02.
Boil the fish (starting from cold) in unsalted water for one hour. Drain and let cool slightly, taking care to clean it before it cools completely. Remove any remaining bones and debris until only the white flesh remains.
03.
Place the cod at room temperature in a stand mixer to shred it. Gradually add one kilogram of vegetable oil in a thin stream, and occasionally thin it out with a little of the cooking liquid. After about 30 minutes, you will obtain a frothy white cream, to which you should add salt to taste.
Chef's tip
Avoid adding too much cooking liquid to the stand mixer.
