Venetian Creamed Cod

Preparation:

Preparation: Put the cod, covered with water, in a saucepan. Place on the heat, bring to the boil, skim off the foam, then switch off and leave to rest for about 20 minutes in a covered container. Check that it is tender and, if not, boil it for another 10 minutes, then perfectly clean the skin and bones from the fish. Put it in a heavy casserole and work it vigorously with a wooden spoon, slowly adding the hot milk and the oil. Work for a long time until the cod is completely brittle, becoming white and frothy like a cream. This work can be done with a jar or immersion blender. Taste, season with salt and pepper, completing everything with the leaves of a bunch of parsley, minced very fine together with a clove of garlic. It is served cold, accompanied by croutons of white polenta or galla, roasted on the grill.