PREPARATION TIME: 15 Mins (PLUS SOAKING)
2 x 500g pieces of Pesce Azzurro salt cod, pre-soaked in cold water in the refrigerator for 24 hours, changing the water 3-4 times
250ml chicken stock
2 bay leaves
6 whole black peppercorns
1 bunch chopped parsley
300ml thickened cream
2 cloves garlic, crushed
1 red chilli, fine dice seeds removed
1 tbsp. Zuccato baby capers crunched
Zest of 2 lemons
Cracked black pepper
Squisito Freselle and fresh basil, to serve
- In a pot, bring the milk, chicken stock, bay leaves and whole black peppercorns to a boil, then lower the heat and add the salt cod and simmer for approx. 20 minutes or just until flaky and tender. Remove the cod using a slotted spoon and allow to cool. Discard cooking liquor. Once the cod has cool down, flake into small pieces and put aside.
- In a medium to large round pot, heat oil. Add the garlic and chilli, stirring until soft and begins to colour. Add the flaked cod, capers and lemon zest and beat gently using a wooden spoon until the fish becomes stringy and the mixture is combined.
- Reduce heat to low. Begin to add the cream, using half at first, and continue to beat until the cream has combined well. Gradually beat in the remaining cream until the mixture is smooth and not dry. Remove from heat. Stir in chopped parsley. Season with pepper.
To serve spread some pesto over some Squisito Freselle or bread of choice and spoon the cod mixture over and finish with fresh basil and extra virgin olive oil.