Baccalà Mantecato alla
Veneziana
Venetian whipped stockfish
Cooked stockfish is beaten with olive oil into a soft spread, served on toast as a savory Venetian bite.
Whipped fish on toast with parsleyA little fish,
whipped until light.
Baccalà mantecato is a pale, airy spread made by beating cooked fish while oil is added slowly. The fish keeps a little texture, while the oil turns it soft and spoonable. Toast or grilled polenta gives the creamy topping something firm to sit on.
Despite the name, the Venetian preparation uses stockfish, air-dried cod, rather than the salted cod called baccalà in much of Italy. Look for it among the cicchetti, small bites served in Venice’s wine bars. This home recipe starts with stockfish that has already been soaked, keeping the long rehydration separate and explicit.
Explore by food: Fish & seafood
Let’s make baccalà mantecato alla veneziana.
Begin with ready-soaked stockfish and beat in the oil slowly.
Six starter portions on twelve small pieces of toast; starts with fully soaked stockfish.
What you’ll need
- 500 gfully soaked stockfish, skin and bones removed
- 1 lwater, for poaching
- 1bay leaf
- 1 small clovegarlic, finely grated
- 180 mlmild extra-virgin olive oil
- ¼ tspwhite pepper
- to tastefine salt
- 12 small slicescountry bread, about 240 g
- 1 tbspfinely chopped parsley
Buy stockfish labeled fully soaked and ready to cook. If starting with dry stockfish, follow the supplier’s refrigerated soaking instructions, often several days, before this timed recipe. Salt cod is a different product.
How to make it
- 01
Poach the fish
Put the ready-soaked stockfish in a saucepan with the water and bay leaf. Bring to a gentle simmer and cook for 15–20 minutes until it flakes readily. Reserve 200 ml cooking liquid, then drain and discard the bay leaf.
- 02
Check and flake
While warm, check carefully for any remaining bones. Break the flesh into flakes and put it in a stand mixer fitted with a paddle, or use a sturdy bowl and wooden spoon. Add garlic.
- 03
Beat in oil
Beat on low speed, adding oil in a very thin stream over 8–10 minutes. Add warm reserved cooking liquid a tablespoon at a time as needed until fluffy and spreadable; you may not need all of it. Season with white pepper and taste before adding salt.
- 04
Toast and serve
Toast the bread in a dry skillet or toaster until crisp. Spoon the spread over it and finish with parsley. Serve promptly.
More to discover…
SecondiAcqua Pazza
White fish gently poaches with tomatoes, garlic and white wine, leaving a light broth to spoon up with bread.
SecondiBaccalà alla Livornese
Floured salt cod is lightly fried, then settled into a tomato, onion and garlic sauce for a Tuscan fish main.
PrimiBigoli in Salsa
Thick strands of pasta catch a soft onion and anchovy sauce, with sweetness from the onions balancing the fish’s saltiness.