Millefeuille of potatoes and Venetian-style cod

Venetian-style creamed cod is a typical recipe from Veneto and is a tasty cream of cod, defibrated with a wooden spoon and served with polenta croutons or white polenta.

It originates from the Venetian custom of storing fish together with onions, if there were large quantities of them following a particularly generous fishing, so the habit was born of cooking cod with plenty of onion, and serving it on a bed of polenta.

The type of onion to prefer is the white one, but there are many variations that enrich the flavor of this preparation.

We recommend a combination with a structured white wine:

Pinot bianco DOC, Italy

St-Saphorin AOC Lavaux or Chateau de Luins AOC La Cote, Switzerland

Gewürztraminer Cuvée Reserve d’Alsace AOC, France