Worth The Hunt
The Recipe · No.1119 · Baccala Mantecato

Baccala Mantecato, and where to source it

Baccala Mantecato — Worth The Hunt WORTH THE HUNT Baccala Mantecato Italian 5best2buy.com

Soak the stockfish three full days, changing the water twice a day. Skip the soak and it stays salty as a brick and never whips smooth.

By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min
Cook40 min
Makesserves 6
CuisineItalian
Cost$$
Gluten-free
Contains  dairy · fish
The Ingredients — and where to get them
Cook for 6 servings
Stockfish or salt cod
Venetian tradition uses air-dried stoccafisso; well-soaked baccala works. Buy it thick and pale.
1 lb
Local / market
Olive oil
A mild extra virgin whipped in slowly to emulsify. Strong peppery oil overpowers it.
3/4 cup
Source it →
Garlic
One clove, kept whole in the poaching milk then removed.
1 clove
Source it →
Milk
For poaching the fish so it stays sweet and white.
3 cups
Source it →
Bay leaf
One, for the poaching liquid.
1
Local / market
Polenta
Coarse Veneto polenta, cooked, cooled, cut, and grilled for the base.
2 cups
Local / market
Parsley
A little flat-leaf parsley, chopped, for the top.
2 tbsp
Source it →
The Rundown
Greedometer ●●●●● Squeaky clean
About as virtuous as dinner gets. · plan ahead — needs marinating, soaking, or resting time
EffortSome doing
Cook it with
Grill
The Method
  1. Soak the fishSoak the stockfish in cold water 3 days, changing the water twice daily, until it swells and softens.
  2. Poach gentlyPoach the fish in milk with garlic and bay 20 minutes until it flakes. Drain and pick out all bones and skin.
  3. Whip itWork the warm flakes in a bowl with a spoon, then whip in the oil in a thin stream until it turns pale and creamy.
  4. SeasonSeason with salt and a little white pepper. It should spread like soft butter.
  5. Serve on polentaGrill slices of firm polenta, spread the cream on top, and scatter parsley. Serve as cicchetti.
The Toolkit

Saucepan · Wooden spoon · Grill pan

Straight Answers
Can you make Baccala Mantecato in an air fryer? — Sometimes

Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.

Can you freeze Baccala Mantecato? — Not ideal

Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.

Can you make Baccala Mantecato ahead of time? — Partly

The components hold — prep the parts ahead and finish it close to serving for the best texture.

Is Baccala Mantecato gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Baccala Mantecato vegan? — No

No — it contains seafood, so it isn’t vegetarian or vegan.

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© 2026 5best2buy · Worth The Hunt · Recipe No.1119