- serves 10–12 people
- preparation 25 minutes
- cooking 2 hours
- difficulty Easy level
Ingredients
- 400 g baccala (salt cod), skinless, boneless
- 2 onions
- 4 garlic cloves
- 2 bay leaves
- 1 cup white wine
- 1 litre milk
- parsley
- 1 lemon
- 20 ml extra virgin olive oil
Soaking time 2 hours
Instructions
Soak the baccala for 2 hours. Drain and dust in flour.
Seal the baccala in a hot pan with olive oil.
Sweat the onions, garlic and bay leaves. Deglaze with the white wine. Add the milk and baccala. Simmer for 2 hours.
Drain the liquid and remove the bay leaves. When cold, create the "mantecatura" by beating with an electric mixer, using the paddle attachment, to break up the mixture and create a cream.
Add the parsley, lemon zest and juice.
Finally, add the olive oil, continuously beating, to attain a creamy consistency.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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