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Stockfish Mousse

Stockfish Mousse

Cod mousse recipe from the restaurant Vecio Fritolin in Venice, a delicious seafood recipe with milk, cod, salt and pepper

11 June, 2013
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serves for


total time

0 HR 30 MIN


750 g
2 l
1 l, peanut


Soak the dried cod in cold water for at least 2 days. Split the fish in two, skin-it and bone-it carefully Put the flakes of meat in a pot and cover with cold fresh milk. Wait until the milk boils, then reduce the flame and count 20/25 minutes.

Remove from heat and let it cool down for 30 minutes. Take ½ liter of boiled milk and put it aside, then drain the meat flakes and mince it briefly in a cutter to break the fibers.

Put the blended fish meat in a mixer bowl and mix it with a whip adding little by little the peanut oil and the milk until it starts to look like a soft white cream. Season with salt and pepper.

Serve with soft white polenta, a drizzle of extra virgin olive oil and some chives buds.

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