Baccalà Mantecato: A Savory Spread of Whipped Salt Cod

A creamy, whipped Venetian-style salt cod spread made with tender baccalà, potato, garlic, and olive oil. This traditional Italian delicacy transforms humble salt cod into a luxuriously smooth and flavorful spread perfect for crostini or as a dip.

8 servings

1 hr 30 min

Published October 4, 2025

Ingredients

•1 pound boneless baccalà (salt cod), soaked to remove salt
•1 medium russet potato
•2 cloves garlic
•1 cup extra-virgin olive oil
•½ cup half-and-half or light cream
•½ cup poaching water from cooking the baccalà
•1 to taste freshly ground black pepper
•1 piece electric mixer or food processor

Cooking Instructions

1.
When the baccalà is sufficiently soaked, cut it into small pieces-6 inches or so-and put them in a saucepan or deep skillet with at least an inch of water to cover. Bring to a boil, set the cover ajar (rest it on a wooden spoon set on the rim of the pan), and cook at a steady bubbling boil for 20 minutes or more, until the cod is easy to flake but still has body and shape. Don't let it start to break apart. Lift it out of the cooking water, and let it drain and cool in a colander. Reserve a cup of the cooking water.
25 min
2.
Meanwhile, rinse the potato but leave it whole and unpeeled. Put it in a small pot covered with cold water. Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade.
20 min
3.
Let it cool, and peel it.
10 min
4.
Set up the electric mixer and flake all the fish into the bowl. Beat with the paddle at low speed to break the fish up more; drop in the minced garlic, and beat at medium speed while you pour in half the olive oil very gradually in a thin stream, then add the potato and incorporate it; continue beating at low speed as you gradually add the rest of the oil.
15 min
5.
Now raise the speed to high and whip the fish to lighten it.
5 min
6.
Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. At this point the whipped cod should be smooth and fluffy, almost like mashed potatoes but with texture. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty).
10 min
7.
Finally, season with pepper and beat it in to blend. If you use a food processor instead of a mixer, follow the same order of additions, and process as needed to form a light, smooth spread. Put the spread in containers and store sealed, in the refrigerator, for up to a week. You can also freeze baccalà mantecato; the texture will not be as creamy, but it will have good flavor and makes a delicious pasta sauce.
5 min

Ingredients

•1 pound boneless baccalà (salt cod), soaked to remove salt

•1 medium russet potato

•2 cloves garlic

•1 cup extra-virgin olive oil

•½ cup half-and-half or light cream

•½ cup poaching water from cooking the baccalà

•1 to taste freshly ground black pepper

•1 piece electric mixer or food processor

Cooking Instructions

When the baccalà is sufficiently soaked, cut it into small pieces-6 inches or so-and put them in a saucepan or deep skillet with at least an inch of water to cover. Bring to a boil, set the cover ajar (rest it on a wooden spoon set on the rim of the pan), and cook at a steady bubbling boil for 20 minutes or more, until the cod is easy to flake but still has body and shape. Don't let it start to break apart. Lift it out of the cooking water, and let it drain and cool in a colander. Reserve a cup of the cooking water.

25 min

Meanwhile, rinse the potato but leave it whole and unpeeled. Put it in a small pot covered with cold water. Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade.

20 min

Let it cool, and peel it.

10 min

Set up the electric mixer and flake all the fish into the bowl. Beat with the paddle at low speed to break the fish up more; drop in the minced garlic, and beat at medium speed while you pour in half the olive oil very gradually in a thin stream, then add the potato and incorporate it; continue beating at low speed as you gradually add the rest of the oil.

15 min

Now raise the speed to high and whip the fish to lighten it.

5 min

Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. At this point the whipped cod should be smooth and fluffy, almost like mashed potatoes but with texture. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty).

10 min

Finally, season with pepper and beat it in to blend. If you use a food processor instead of a mixer, follow the same order of additions, and process as needed to form a light, smooth spread. Put the spread in containers and store sealed, in the refrigerator, for up to a week. You can also freeze baccalà mantecato; the texture will not be as creamy, but it will have good flavor and makes a delicious pasta sauce.

5 min