Bacala Alla Veneziana
Ingredients:
Instructions:
Origin of recipe: Frank Amoroso, Nancy’s brother, who is a great cook. He traditionally will make this along with many other fish dishes for Christmas Eve.
- 1¼ quarter pounds dried cod – rehydrated
- 1 Bay leaf
- ½ cup extra virgin olive oil
- 2 tsps finely minced Italian parsley
- 1 clove minced garlic
- ½ cup heavy cream
- ¼-½ tsp cayenne pepper - to taste
- fine sea salt to taste
Instructions:
- Place the fish in a pan, cover it with water, add the Bay leaf and cook the fish gently over simmering heat until it flakes easily with a fork.
- Drain the fish, let it cool, then remove and discard the skin and cartilage.
- Cut the fish into chunks. Using a food processor insert the fish and add olive oil slowly through the feed until the cod has the consistency of mayonaise.
- Stir in the parsley, salt, garlic, cream and cayenne.
- Spread mixture onto the toasted bread slices or crackers.
Origin of recipe: Frank Amoroso, Nancy’s brother, who is a great cook. He traditionally will make this along with many other fish dishes for Christmas Eve.