Recipe Detail venetian salted cod pâté

venetian salted cod pâté

Don’t be put off by the cod’s aroma, because once the baccalà is soaked in liquid for a full day the smell disappears and its sweet taste is revived.  The aroma was so pungent and the trips so frequent that his car smelled perpetually fishy. This dish is best served still warm on toasted bread that has been rubbed with garlic or on a slice of grilled polenta.



1. Soak the cod in a large saucepan filled with cold water for 24 hours, changing the water three times during this period. Drain the cod and return it to the saucepan. Add the milk, which should cover the fish (add additional milk if necessary), two of the garlic cloves, and the potato. Bring to a boil, cover, and simmer until the potato is tender when pierced with a knife, 20 to 25 minutes.

2. Drain the fish, reserving 1/4 cup of the soaking liquid, the potato, and the garlic. Remove and discard all bones from the cod.

3. Puree the cod in a food processor along with the reserved liquid, potato, garlic, and the remaining garlic clove. With the food processor running, add the olive oil in a steady stream and process until smooth. Stir in the parsley and cheese, season with pepper, and serve immediately.


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