Whipped Venetian Salt Cod with Olive Oil and Garlic

What you need

• 500 g (1 lb) soaked salt cod, or soaked stockfish, desalted 1-2 days, skinned and boned
• 250 ml (1 cup) whole milk
• 250 ml (1 cup) water
• 1 leaf bay leaf
• 2 garlic cloves, peeled
• 150 ml (2/3 cup) mild olive oil
• 1 tbsp flat-leaf parsley, finely chopped
• 6 slices crusty bread, toasted, for serving
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the cod, milk, water, bay leaf and 1 garlic clove in a pot. The liquid should just cover the fish.

2. 2

   Bring to a gentle simmer over medium heat and cook until the cod flakes easily, 15-20 min.

3. 3

   Lift out the cod and let it cool for 5 min. Save the cooking liquid.

4. 4

   Pick out any skin and bones, then flake the cod into a large bowl.

5. 5

   Crush the other garlic to a paste and add it to the cod.

6. 6

   Beat the cod with a wooden spoon or an electric mixer on medium speed, pouring in the oil in a thin stream, as when emulsifying a sauce.

7. 7

   Keep beating until the mixture is pale, fluffy and holds a soft peak. If it is stiff, loosen with 1-2 tbsp of the warm cooking liquid.

8. 8

   Taste. Add pepper, and salt only if needed, since the cod is already salty.

9. 9

   Stir in the parsley.

10. 10

    Spread on toasted bread and serve at room temperature.

Imported from blog.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.