Warm Whipped Salt Cod Spread (Baccalà Mantecato)
By Mark HuxsollPublished on December 9, 2025
Time
50 minutes, plus 24 hours soaking
Yield
Serves 4 to 6
Ingredients
Before You Begin
Salt cod is typically sold in 1-pound wooden boxes. We prefer using a russet potato for a slightly fluffier texture, but a (creamier) Yukon Gold can be used instead. Serve this warm spread with toasted baguette slices or hearty crackers, accompanied by olives, roasted red peppers, and/or cornichons, if desired. It’s also delicious as a meal on toast, topped with a poached egg or alongside sautéed asparagus.
Instructions
- Rinse 1 pound salt cod of excess surface salt. Place cod in large bowl and cover with 2 quarts water. Transfer to refrigerator and let cod soak for 24 hours, changing water halfway through soaking.
- Drain cod, then combine cod; 4 cups whole milk; 1 russet potato, peeled and cut into 1-inch pieces; 6 smashed and peeled garlic cloves; and 2 bay leaves in large saucepan. Bring mixture to boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until potato is fully tender and cod is beginning to break apart, 15 to 20 minutes. Reserve ¼ cup cooking liquid. Drain cod mixture in fine-mesh strainer and transfer to food processor; discard remaining cooking liquid and bay leaves.
- Adjust oven rack 6 inches from broiler element and heat broiler. Pulse cod mixture and 1 teaspoon grated lemon zest in food processor until finely chopped, about 8 pulses. With processor running, slowly add 1 cup extra-virgin olive oil in steady stream until fully incorporated, about 30 seconds, scraping down sides of bowl as needed. Slowly add reserved cooking liquid and process until mixture is mostly smooth, about 30 seconds. Transfer cod mixture to 1½-quart broiler-safe baking dish and smooth top.
- Broil cod mixture until top is spotty brown, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with 2 tablespoons chopped parsley and drizzle with extra oil. Serve.To Make Ahead: Salt cod spread, prepared through step 3 and covered tightly with plastic wrap, can be refrigerated for up to 24 hours. When ready to serve, remove plastic, cover dish with aluminum foil, then heat in a 350-degree oven until warmed through, about 1 hour. Remove foil, then proceed with broiling and serving instructions in step 4.
Time
50 minutes, plus 24 hours soakingYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Baccalà Mantecato is an Italian appetizer made of poached and whipped salt cod. To make our version, we first soaked the salt cod in cold water for 24 hours to rehydrate the fish and tame the saltiness. We found that poaching the cod in milk added a pleasant sweetness. Once the fish was cooked enough to begin flaking apart, we whipped the cod with garlic and a russet potato (that we poached along with the cod) in a food processor for a light and creamy spread. For a beautiful hot dip, we transferred the spread into a gratin dish and popped the dish under the broiler until spotty brown and then finished it with some fresh parsley and a drizzle of oil.
Before You Begin
Salt cod is typically sold in 1-pound wooden boxes. We prefer using a russet potato for a slightly fluffier texture, but a (creamier) Yukon Gold can be used instead. Serve this warm spread with toasted baguette slices or hearty crackers, accompanied by olives, roasted red peppers, and/or cornichons, if desired. It’s also delicious as a meal on toast, topped with a poached egg or alongside sautéed asparagus.
Instructions
- Rinse 1 pound salt cod of excess surface salt. Place cod in large bowl and cover with 2 quarts water. Transfer to refrigerator and let cod soak for 24 hours, changing water halfway through soaking.
- Drain cod, then combine cod; 4 cups whole milk; 1 russet potato, peeled and cut into 1-inch pieces; 6 smashed and peeled garlic cloves; and 2 bay leaves in large saucepan. Bring mixture to boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until potato is fully tender and cod is beginning to break apart, 15 to 20 minutes. Reserve ¼ cup cooking liquid. Drain cod mixture in fine-mesh strainer and transfer to food processor; discard remaining cooking liquid and bay leaves.
- Adjust oven rack 6 inches from broiler element and heat broiler. Pulse cod mixture and 1 teaspoon grated lemon zest in food processor until finely chopped, about 8 pulses. With processor running, slowly add 1 cup extra-virgin olive oil in steady stream until fully incorporated, about 30 seconds, scraping down sides of bowl as needed. Slowly add reserved cooking liquid and process until mixture is mostly smooth, about 30 seconds. Transfer cod mixture to 1½-quart broiler-safe baking dish and smooth top.
- Broil cod mixture until top is spotty brown, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with 2 tablespoons chopped parsley and drizzle with extra oil. Serve.To Make Ahead: Salt cod spread, prepared through step 3 and covered tightly with plastic wrap, can be refrigerated for up to 24 hours. When ready to serve, remove plastic, cover dish with aluminum foil, then heat in a 350-degree oven until warmed through, about 1 hour. Remove foil, then proceed with broiling and serving instructions in step 4.
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