Baccala’ Mantecato Recipe

Rinse the salted cod under cold running water to remove surface salt. Place the cod in a bowl and cover with 2 liters cold water and the bay leaf. Refrigerate and soak for 24–36 hours, changing the water 3–4 times (every 6–8 hours). The goal is to rehydrate and remove excess salt; taste a small piece after the final soak and proceed only when it’s pleasantly salty, not briny.

After soaking, place the cod in a saucepan and cover with fresh cold water. Bring to a gentle simmer (do not boil vigorously) and poach for 10–12 minutes until just cooked through and flaky. Drain and let cool slightly. Remove any remaining skin and bones, flake the fish into large pieces with your hands or a fork.

Place the flaked, drained cod in a bowl and pour 250 ml milk over it. Let sit 15–20 minutes to soften further and mellow flavor. Drain the milk, reserving a couple of tablespoons of it in case you need to loosen the final cream.

Infusing the oil

In a small saucepan, warm 120 ml extra-virgin olive oil over low heat with the unpeeled garlic clove smashed lightly to release aroma. Keep on very low heat for 3–4 minutes — do not brown the garlic. Remove and discard the garlic clove.

Mantecatura (whipping the cod)

Transfer the drained, flaked cod to a wide bowl or the bowl of a stand mixer fitted with the paddle or whisk. Begin mashing with a fork, potato masher, or the mixer on low. Slowly drizzle the warm infused olive oil into the fish in a thin stream while continuously whipping or mashing. Continue until the fish becomes a smooth, whipped cream-like emulsion. This process should take 6–10 minutes by hand or 4–6 minutes with a mixer. If the mixture seems too dry, add up to 50 ml reserved milk a tablespoon at a time to reach a spreadable, silky consistency.

Season the whipped cod with 1 teaspoon white pepper (adjust to taste), 1 teaspoon salt only if needed (tastethe mixture first — often no extra salt is necessary), 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Whisk briefly to incorporate and check texture and seasoning. If you prefer a lighter mouthfeel, whisk in an additional 1–2 tablespoons of olive oil.

Spoon the baccalà mantecato into a shallow serving bowl or spread on individual crostini/polenta slices. Drizzle the finishing 2 tablespoons of extra-virgin olive oil over the top, sprinkle with 2 tablespoons chopped fresh parsley, and finish with a small extra grind of white pepper and a little lemon zest if desired.

Serve immediately while slightly warm or at room temperature as a classic Venetian appetizer with toasted polenta slices or crostini. Leftovers can be stored refrigerated in an airtight container for up to 2 days; bring to room temperature and whisk before serving.