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Creamy cod with leeks, mint, and ricotta

Creamy cod with leeks, mint, and ricotta

Appetizers

A lighter version of Venetian baccalà mantecato: salted and poached cod, mashed with butter and ricotta, seasoned with leek, Parmesan cheese, green pepper…

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Recipe from Quinlan83, Hippias, Xaura and 1 other contributors, adapted by Recette de cuisine · · updated on

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Lighter and more refined than the traditional Venetian baccalà mantecato, this version is served as an appetizer, or as a main course, warm, with rice or bread.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Resting24 hr
  • Total24 hr 40 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$12.15 $2.03 / serving Estimated price; varies by store.
  • Vegetarian

Ingredients

6 people
  • $1.85
  • $0.93
  • $8.78
  • $0.16
  • $0.18
  • $0.25

Prices from US supermarkets.

Directions

  1. Remove the bones from the cod, then cook it for 20 minutes in gently simmering water.
  2. Remove the skin and bones, chop the fish into small pieces, and let it cool in a large salad bowl.
  3. Add the softened butter and mash it with a fork along with the cod, pressing against the sides of the mixing bowl to break the fish into flakes.
  4. Add the chopped leek, Parmesan cheese, crushed green pepper, and finely chopped mint. ≈ 3 min
  5. Gradually incorporate the ricotta while continuing to mix. ≈ 4 min
  6. Grease a cappuccino cup, fill it with the mixture, and invert it onto the plate, gently shaking to form a dome. ≈ 10 min
  7. Serve with bread, pancakes, or rice. ≈ 2 min

The bill

Creamy cod with leeks, mint, and ricotta

  • 200 g of softened butter$1.85
  • 150 g of cow’s ricotta (or a mixture of cow’s and sheep’s ricotta)$0.93
  • 5 to 6 leek rings$8.78
  • Green peppercorns$0.16
  • 1 tablespoon of grated Parmesan cheese$0.18
  • a little bit of oil$0.25

Total$12.15

that's $2.03 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of salted cod
  • 200 g of softened butter
  • 150 g of cow’s ricotta (or a mixture of cow’s and sheep’s ricotta)
  • 5 to 6 leek rings
  • One small bunch of mint
  • Green peppercorns
  • 1 tablespoon of grated Parmesan cheese
  • a little bit of oil

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