I've been searching all the usual sources for a recipe for baccala (salt cod) in the Venetian style, with no luck. When in Venice recently, my husband and I stoped most every day at a neighborhood tavern for a plate of cicchetti and a glass of wine. Among the various appetizers on these wonderful plates was a creamy, almost mousse-like pureed baccala that didn't have the flakey texture in most other pureed salt-cod dishes. I'm living in Prague, where salt cod is nonexistent, at least no one I know has seen it here. I'm almost out of my meagre supply brought back from New York and am waiting for a proper recipe before I use up my last portion. Does anyone know the Venetian secret? Thanks in advance, Mimi Rogers