Traditional Creamy Stockfish Pappardelle Recipe
Pappardelle with cream of stockfish is a rich and flavorful dish that combines Italian culinary tradition with intense sea flavors. Ideal for seafood lovers seeking a refined and elegant first course.
Instructions
- Start by soaking the salted cod in cold water for 3-4 days, changing the water every 4-5 hours to desalinate it.
- Remove the skin from the salted cod and poach it in a small amount of salted water until tender. Check the doneness with a fork.
- Allow the fish to cool, then clean it and save the cooking water filtered through a strainer.
- Cut the salted cod into pieces and place it in the blender. Start the blender and gradually add the extra-virgin olive oil until completely absorbed by the fish.
- Combine minced garlic (3 cloves) and finely chopped parsley with the emulsion obtained, then season with salt and pepper to taste.
- Homogenize by adding the milk until obtaining a soft and homogeneous cream.
- Heat the remaining olive oil in a pan with a clove of garlic in its skin and lightly toast the flour without letting it color.
- Incorporate the salted cod cream into the pan, mixing well, then dilute with some ladles of the fish cooking water until obtaining a velvety consistency.
- Let it simmer for a few minutes, adjusting salt and pepper if necessary.
- Cook the pappardelle al dente in plenty of salted water, drain them, and dress with the prepared cream.
Notes
For a crunchy twist, sprinkle some finely chopped toasted almonds over the pappardelle before serving.