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Wine with food: Creamy baccalà mantecato on polenta alongside a glass of Soave Classico white wine in Venice.

Baccalà mantecato (creamy stockfish spread)

Baccalà mantecato is a Venetian masterpiece of simplicity, in which dried stockfish is whipped vigorously to create an airy mousse. This recipe requires patience and care when emulsifying with high-quality olive oil to achieve the characteristic cloud-like consistency. Served on crispy grilled polenta slices or toasted baguette, it is the ideal accompaniment for a stylish aperitif or a fine starter. The combination of intense sea flavor and creamy texture makes this spread a must-have specialty for lovers of authentic Italian cuisine.
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Prep Time 20 minutes
Cook Time 40 minutes
Soaking the fish 2 days
Total Time 1 hour
Course Appetizer
Cuisine Italian
Servings 2 Servings
Calories 420 kcal

Cooking utensils

  • 1 Large pot
  • 1 Stand mixer or powerful hand mixer
  • 1 Skimmer
  • 1 Cutting board
  • 1 Fine sieve

Ingredients
  

For the fish

  • 300 g Stockfish already soaked for 48 hours
  • 250 ml Milk
  • 250 ml Water
  • 1 Bay leaf
  • 1 Garlic clove

For the emulsion

  • 150 ml mild extra virgin olive oil
  • Salt and white pepper
  • 1 tablespoon fresh parsley finely chopped
  • A dash of lemon juice

Preparation
 

Cooking fish

  • Cut the soaked stockfish into pieces and place in a pan. Cover with milk and water so that the fish is completely submerged.
  • Add the bay leaf and the crushed garlic clove.
  • Bring to the boil and then simmer gently over a low heat for about 20 to 30 minutes until the fish is soft and falling apart.
  • Remove the fish with a slotted spoon, leave to cool briefly and carefully remove the skin and bones. Keep some of the cooking liquid.

Emulsifying (Mantecare)

  • Place the cleaned, still warm fish in a bowl or blender.
  • Start chopping the fish at medium speed.
  • Now slowly pour in the olive oil in a very thin stream (like a mayonnaise) while continuing to whisk.
  • If the mixture becomes too firm, add a spoonful of the cooking liquid until you have a creamy, airy mousse.

Season to taste

  • Season to taste with salt, white pepper and a squeeze of lemon juice.
  • Finally, fold in the finely chopped parsley.
  • Ideally, serve the spread lukewarm or at room temperature.

Recommended side dishes

  • Golden yellow grilled polenta slices
  • Crispy toasted baguette or ciabatta
  • Pickled caper apples

Nutritional values per portion

Calories: 420kcalCarbohydrates: 8gProtein: 34gFat: 28g
Keyword Antipasti, Baccalà, Fish spread, Mousse, Stockfish, Venetian, Venice
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