Baccalà Mantecato is a traditional Venetian appetizer made by gently cooking soaked stockfish and whipping it with extra-virgin olive oil until smooth and creamy. It is commonly served on grilled polenta or toasted bread as a cicchetto.
If the stockfish has not already been soaked, place it in a large container of cold water and refrigerate it for 48 to 72 hours, changing the water several times each day.
Drain the soaked fish and rinse it under cold water.
Place the fish in a saucepan and cover it with fresh cold water.
In Venetian cooking, the fish called “baccalà” is traditionally dried stockfish rather than salt-cured cod. Add the olive oil gradually so the mixture emulsifies properly, and avoid using too much cooking liquid or the spread may become watery.
Add the bay leaf and garlic.
Bring the water slowly to a gentle simmer.
Cook for 20 to 25 minutes, until the fish flakes easily.
Remove the fish from the cooking liquid and reserve approximately ½ cup of the liquid.
Discard the bay leaf and garlic.
Carefully remove any remaining skin, bones, or tough connective tissue from the fish.
Place the warm fish in a mixing bowl.
Beat the fish vigorously with a wooden spoon or electric mixer on low speed.
Add the olive oil in a slow, steady stream while continuing to beat.
Continue whipping until the mixture becomes pale, smooth, and creamy.
Add a small amount of reserved cooking liquid if needed to achieve a soft, spreadable consistency.
Season lightly with salt and black pepper.
Transfer to a serving bowl and garnish with chopped parsley.
Serve warm or at room temperature with grilled polenta or toasted bread.
