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Creamed spaghetti with cod and tomato

Creamed spaghetti with cod and tomato

Creamed spaghetti with cod and tomato

  • Chef: Niko Romito
  • Difficulty: Average
  • Time: 60 min of preparation, 60 min of cooking
  • Doses for: 4 people


For cod milk:

  • 3000 g of cod waste
  • 500 g of fresh whole milk
  • 200 g of water
  • 1 carrot
  • 1 celery stalk
  • 1 sprig of rosemary
  • 1 bay leaf
  • Extra virgin olive oil to taste

For tomato water:

  • 4 kg of green tomatoes


  1. For the cod milk Clean the bones and the skin of cod under a drizzle of running water. In a pan sweat, the carrot and celery finely sliced ​​and sliced ​​in oil.
  2. Add the cod waste and water with the milk and water: simmer for about 30 minutes until a 2/3 reduction, perfuming with the sprig of rosemary and the bay leaf.
  3. Skim, if necessary, and finally filter with a Chinese strainer. For the tomato water Blend the tomatoes for a long time and then filter the water obtained through a linen cloth.
  4. In a saucepan, pour two liters of tomato water, salt and bring to the boil: throw the spaghetti and bring them to 2/3 of their ideal cooking.
  5. Drain them, pass them in an aluminum pan and finish cooking by sprinkling them with the cod milk.
  6. Stir the spaghettoni in a pan, with the heat off, with extra virgin olive oil, a pinch of thyme and pepper, and complete with the diced raw cod.
  7. Serve immediately.
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