Baccalà Mantecato

Ingredients for Baccalà Mantecato

4 slices of homemade bread
5 pachino tomatoes
10 Taggiasca olives
½ lemon
5/6 bay leaves
salt, to taste
sugar, to taste
400 g Norwegian stockfish
200 g Grand Cru Capo Terzo
100 g cooking water
oregano, to taste

Preparation Time10 mins
Cooking Time30 mins
Desalination Time48-72 h
Servings4 persons

Baccalà Mantecato, or creamed cod, was already mentioned in 1891 in “Science in the kitchen and the art of eating well“: a simple, tasty recipe with deep roots! Many will surely have heard of it, but few will have understood and appreciated it: yet making it is not difficult at all.

It is a real cream based on Norwegian stockfish and EVO oil. There are two very important rules to follow in this recipe: desalt the stockfish well (or the salt will cover all the flavors of the recipe) and choose a top quality EVO oil which enriches the flavor of the recipe.

We chose an EVOO produced by I&P, 100% Caninese, Grand Cru Capo Terzo (also read our review of Grand Cru Capo Terzo EVOO). It adds elegance to the taste of the recipe and gives a delicate citrus note that makes the recipe also suitable for modern cuisine.

Are you curious to try this recipe? Watch our step-by-step video recipe!

Directions for Baccalà Mantecato

Watch our video recipe.

  1. Rinse the stockfish under cold water until all excess salt is removed.
  2. Dip it in a bowl full of cold water, cover it and leave it in the fridge.
  3. Change the water 1 or 2 times a day for 48-72h.
  4. At the end of desalination, cook it. Bring the water to boil in a large pot.
  5. When the water boils, add 1/2 lemon and 4-5 bay leaves.
  6. Pour the stockfish into the boiling water and cook it for about 30 minutes (try it, it should be very soft).
  7. Once ready, drain the cod and let it cool, but keep the cooking water.
  8. Meanwhile, cut the cherry tomatoes in half, add 1 teaspoons of salt and 1 of sugar. Drizzle with a tablespoon of Capo Terzo Grand Cru EVO oil and cook it in a ventilated oven at 200 ° C for about 15 minutes (until the surface turns golden).
  9. Cut slices of homemade bread (read our recipe) and put them in the oven at 200 ° C for about 10/15 minutes, until bruschetta.
  10. Put the cod in a planetary mixer with the leaf spatula (if you don’t have a planetary mixer, turn it quickly with a whisk).
  11. While the mixer works at medium speed, slowly add the extra virgin olive oil. Keep stirring until a smooth cream has formed.
  12. Also add the cooking water.
  13. Taste your Baccalà Mantecato as you prefer! We ate it on a bruschetta, adding confit cherry tomatoes, Taggiasca olives and a final touch of grated organic lemon zest. If you like, add some oregano!
    It can also be eaten with polenta croutons, Venetian style, or to flavor a creamy risotto (read our risotto recipe).
  14. Conclude your recipe by adding a few drops of Capo Terzo Grand Cru EVO oil and… enjoy your meal!

Discover other extravirgin olive oils to pair with this recipe on our e-shop!