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Baccalà mantecato
Venetian salt cod whipped with olive oil and garlic, on grilled polenta
No cicchetti bar in Venice is without a bowl of baccalà mantecato: dried salt cod soaked, poached and beaten with olive oil until it turns pale, fluffy and spreadable, then piled on squares of grilled polenta or toasted bread to eat standing at the counter with a glass of something. It is mild, creamy and gently garlicky, despite containing no cream at all. Venetians traditionally use stockfish (air-dried cod), which is hard to find elsewhere, so this version uses salted cod, which is easier to buy and behaves the same way. The cod needs two days of soaking in the fridge, so start early. Chef's tip: beat the oil in a thin trickle, the way you would make mayonnaise; it is the slow addition that gives the light, creamy texture.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the baccalà
For the grilled polenta
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/8 doneStep 1: Two days ahead, rinse 1 ⅛ lb salt cod and put it in a large bowl of cold water. Cover and soak in the fridge for 48 hours, changing the water three times a day, until a flake tastes only pleasantly salty.
10 minStep 2: The day before serving, bring 3 ¼ cups water and 1 tsp salt to the boil, whisk in 7 oz quick-cook polenta and cook, stirring, until very thick, 5–8 minutes. Spread it 1.5 cm thick in an oiled tray, cool, cover and chill until firm.
10 minStep 3: Drain the cod, put it in a pan with 2 bay leaves and ½ lemon and cover with fresh cold water. Bring slowly to a simmer and poach gently, without boiling, until the fish is opaque and flakes easily, about 20 minutes.
20 minStep 4: Drain the cod, keeping a cup of the cooking water. While still warm, remove all skin and bones and flake the flesh into a mixing bowl or stand mixer.
Step 5: Add 1 garlic and start beating with a wooden spoon or the mixer's paddle on low speed, then pour in ¾ cup mild extra virgin olive oil in a thin trickle, beating all the time. Don't pour the oil fast: that is the usual reason baccalà turns greasy and stringy instead of fluffy.
10 minStep 6: Keep beating until the cod is pale, light and creamy, adding a few spoonfuls of the cooking water if it gets stiff. Season with ¼ tsp white pepper and fold in 2 tbsp flat-leaf parsley; taste and add salt only if needed.
5 minStep 7: Cut the cold polenta into 6 cm squares, brush with 1 tbsp olive oil and grill in a hot griddle pan for 3–4 minutes on each side until marked and crisp.
8 minStep 8: Pile a spoonful of baccalà on each warm polenta square and serve. Keep any leftovers covered in the fridge and eat within 2 days.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 29 g
- Carbs
- 27 g
- Fat
- 27 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does baccalà mantecato take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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