🇮🇹 Italian · Appetizer
🐟 Baccalà Mantecato
Baccalà Mantecato
Whipped Venetian salt cod, beaten with olive oil until light and fluffy like a savory mousse, traditionally spread over slices of grilled polenta.
The technique here is almost entirely about the whipping — poached, flaked stockfish beaten patiently with a steady stream of olive oil, similar to making mayonnaise, until it transforms into something impossibly light and creamy despite containing no dairy at all.
Ingredients
Equipment: Large bowl for soaking, Large pot, Stand mixer or wooden spoon
- 600 g (1.3 lb) dried stockfish or salt cod
- 2 cloves garlic
- 250 ml (1 cup) extra virgin olive oil, approximately
- Fresh parsley, chopped
- Salt and white pepper, to taste
- Grilled polenta, for serving
Method
- Soak the dried stockfish or salt cod in cold water for 2–3 days, changing the water several times daily.
- Drain and simmer the fish in fresh water with the garlic for 30–40 minutes until very tender.
- Drain thoroughly, remove any skin and bones, and flake the fish while still warm.
- Transfer to a stand mixer, or use a wooden spoon and plenty of elbow grease, and begin beating the fish.
- With the mixer running on medium speed, drizzle in the olive oil very gradually, similarly to making mayonnaise, until the mixture becomes pale, light, and fluffy.
- Continue until you reach a soft, spreadable, mousse-like consistency — this can take 10–15 minutes.
- Season with salt, white pepper, and fresh parsley.
- Serve at room temperature or lightly chilled, spread generously over slices of grilled polenta.
Chef Tips
- The fish must be genuinely warm when you begin beating in the oil, which helps it emulsify properly.
- Add the olive oil very gradually — pouring it in too quickly can prevent the mixture from emulsifying into a light, fluffy texture.
- A stand mixer makes this process much easier than beating entirely by hand, though both work.
Common Mistakes to Avoid
- Not soaking the fish long enough, leaving it too salty or tough.
- Adding the oil too quickly, causing the mixture to separate rather than emulsify.
- Beating an insufficient amount of oil in, resulting in a dense rather than light, whipped texture.
Nutrition (per serving)
Health Benefits
- A good source of lean protein and healthy fats from the olive oil.
Cultural Note
Baccalà mantecato is a beloved Venetian cicchetti (small plate) staple, commonly found in the city's traditional bacari, or wine bars, spread on crostini or polenta.
Storage & Serving
Storage: Refrigerate up to 3 days.
Reheating: Not applicable; served cold or at room temperature.
Serve with: Grilled or fried polenta, Crusty bread