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