The creamed codfish is a typical recipe of the cooking tradition of Venice and Veneto.
The creamed codfish is a refined recipe that promote a poor food like stockfish to a gourmet dish, which is loved internationally.
The protagonist of the dish is the stockfish, obtained from the Norwegian codfish that is air-dried at low temperature. The stockfish is often sold whole and you have to let it soak for a long time before cooking it: while cooking in water and milk, it becomes a soft cream. Lastly, you have to season it with oil, salt, pepper, chopped parsley and garlic; you can serve it with toasted corneal mush.
Ask to the Personnel of Marciana Restaurant for a good starter, the Creamed codfish with bread. We recommend you a bottle of Soave Classico or Soave Foscarino as accompanying.
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