Whipped stockfish alla veneta

Put stockfish previously soaked in a saucepan.

Cover with water, bring to a boil and let simmer a quarter of an hour.

If the fish had not become quite tender, continue cooking for about 10 minutes.

Let it cool in the same liquid, drain them.

Remove the skin, remove the bones and any fibrous particles.

Cut it into small pieces.

In a pan heat four tablespoons of olive oil and let dry chopped onion.

Place in Bowl and stockfish, above, slowly pour in the warm milk and the advanced oil stirring vigorously.

Cook 1 hour on low heat while keeping the liquid gently boiling.

The mixture should become white, fluffy, creamy.

Adjust salt and pepper.

Serve with polenta.

The accompanying wine: Colli Euganei Pinot Bianco DOC, Orvieto DOC, Alcamo DOC White.