Pasta with creamed cod, anchovies, and fennel

Name: Pasta with creamed cod, anchovies, and fennel
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Codfish already soaked 7 oz; Sunflower seed oil ½ cup; Bay leaves 2 leaves; Fine salt to taste; Black pepper to taste; Anchovies in oil (drained) 0.7 oz; Garlic 2 cloves; Fresh liquid cream 3 tbsp; Extra virgin olive oil to taste; Paccheri pasta 11.3 oz; Wild fennel to taste; Black pepper to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 4 persone
Note plus 30 min of resting time for the cod

PRESENTATION

With creamed cod, you can prepare many delicious appetizers, like the classic crostini, but also exquisite first courses like this one we present to you today: pasta with creamed cod, anchovies, and fennel. For the pasta shape, we chose paccheri, ready to embrace this creamy and flavorful sauce, thanks to the addition of anchovies that completely melt during cooking... along with the cream, they form a truly velvety sauce ready to coat the pasta perfectly and release all their savory taste!
This is a perfect dish for a special dinner or to pamper yourself on an ordinary day. Each forkful is a discovery, a balance of flavors that complement and enhance each other. Because, in the end, it's precisely this that makes a dish unforgettable!

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INGREDIENTS

for the creamed cod: Codfish 7 oz (200 g) - already soaked; Sunflower seed oil ½ cup (125 g); Bay leaves 2 leaves; Fine salt to taste; Black pepper to taste

for the anchovy sauce: Anchovies in oil 0.7 oz (20 g) - (drained); Garlic 2 cloves; Fresh liquid cream 3 tbsp (50 g); Extra virgin olive oil to taste

for the pasta: Paccheri pasta 11.3 oz (320 g); Wild fennel to taste; Black pepper to taste

Preparation

How to prepare Pasta with creamed cod, anchovies, and fennel

To prepare pasta with creamed cod, anchovies, and fennel, first, prepare the creamed cod. Remove the skin 1, take out the bones with kitchen tweezers, and cut it into pieces of about an inch 2. Transfer the cod to a saucepan 3.

Add the bay leaves and cover with water 4, then cook for 30 minutes from the boil, skimming off the foam from time to time with a skimmer 5. The cod will be cooked when the pieces flake apart, then drain it 6.

Transfer it to a stand mixer fitted with a whisk 7. Start the mixer at medium speed and add the sunflower oil in a thin stream 8. When you have obtained a creamy mixture, adjust the seasoning with salt 22 and pepper.

Transfer to a piping bag 10 and let it firm up in the refrigerator for about 30 minutes. In the meantime, put a pot full of salted water on the stove, which will be used for cooking the pasta, and as soon as it boils, dip the paccheri in 11. In a pan, pour a generous amount of oil, 2 cloves of garlic, and the anchovies 12.

Let them melt while stirring, then add the cream 13. Cook for a few seconds and remove the garlic cloves 14; set aside. Drain the pasta al dente and transfer it to the pan 15.

Add a ladle of cooking water 16 and finish cooking the pasta for another 1-2 minutes 17. Once everything is well combined, plate it 18.

Garnish each plate with dollops of creamed cod 19, add a grind of black pepper 20, and a sprinkle of chopped fennel 21. Your paccheri are ready to serve!