Stockfish Mantecato Alla Veneta

Preparation:

Preparation: Put the stockfish already soaked in a saucepan. Cover it with water, bring it to the boil and let it simmer for a quarter of an hour. If the fish has not become tender enough, continue cooking for another ten minutes. Let it cool in the same liquid, drain it. Remove the skin, eliminate the bones and any fibrous particles. Cut it into small pieces. In a saucepan, heat four tablespoons of oil and let the chopped onion soften. Place the stockfish in the bowl and slowly pour the hot milk and plenty of leftover oil on top, stirring vigorously. Cook for one hour on a low heat, keeping the liquid at a slight boil. The mixture must become white, frothy, creamy. Adjust salt and pepper. Serve with polenta. Accompanying wines: Colli Euganei Pinot Bianco DOC, Orvieto DOC, Bianco D'Alcamo DOC.