IE 11 is not supported. For an optimal experience visit our site on another browser.

Creamy Venetian Cod Fish "Baccala" on Bruschetta

Serves 6 Servings


  • 1 pound dried cod or salt cod
  • 1 pound potatoes
  • 2 cup whole milk
  • 2 cup water
  • 1 cup onion
  • 1 clove garlic
  • 1 cup extra virgin olive oil
  • 1 cup pepper
  • 12 cup bruschetta


Baking Directions:

Soak cod for 2 days in a large saucepan filled with cold water, changing the water twice a day.

Remove cod from the water.

Pull off any skin and, using kitchen pliers or tweezers, remove any bones from the spine.

Cook cod: Simmer in 1/2 cup cold water for 5 to 7 minutes until cod is flaky.

In a medium saucepan, combine milk and water.

Add onion and garlic, and season with salt (omit if using salt cod).

Bring mixture to a boil.

Lower heat and simmer for 20 minutes.

Remove from heat.

Cook potatoes in a medium size pot of boiling water until tender; set aside, let cool slightly and then dice into small cubes.

Transfer cod and potatoes to the bowl of a standing mixer.

Add just enough of the cooking liquid to moisten the fish, about 1/4 to 1/2 cup.

Beat cod and potatoes on low speed.

When small pieces begin to form, increase the mixing speed and begin adding the olive oil in a thin, steady stream.

The quantity of the oil used depends on the quality and fat content of the cod; stop adding oil when the mixture is very creamy and emulsified.

Season with salt and pepper to taste.

Serving Directions:

Serve with toasted bruschetta.

Recipe Tags