Baccalà Mantecato is a true gem of Venetian cuisine and a testament to how a humble ingredient can be transformed into something extraordinary. Originally, stockfish, which was a common food for sailors, became a delicacy through a unique preparation method. The key to success is the long soaking of the cod in water (at least three days) and the subsequent slow hand-whipping, which transforms the cooked fish into an incredibly light and fluffy mousse.
While it requires patience and strength, the result is well worth it. The original recipe was prepared by hand, but in modern kitchens, a stand mixer is often used to speed up the process. However, to achieve the best flavor, it is still best to whip slowly and gradually add the oil to create a perfect emulsion.
The dry stockfish must be soaked in cold water for 2-3 days, changing the water at least once a day. After soaking, cook the cod in water until tender (about 20-30 minutes).
Let the cod cool, then remove the skin and bones. Mash the fish meat with a fork into a coarse paste.
Place the cod in a bowl and, while continuously whipping (ideally with a hand whisk or in a mixer on low speed), slowly pour in the extra virgin olive oil. Add it in small batches to create an emulsion and give the cod a creamy, fluffy consistency.
When the mixture is creamy, add the minced garlic, chopped parsley, and a little lemon juice. Season with salt and white pepper. Be careful with the salt, as the cod may still be salty.
Serve the Baccalà Mantecato at room temperature on warm slices of polenta or toasted pieces of bread. Garnish with fresh parsley and a drizzle of olive oil.