Venetian Whipped Salt Cod

Ingredients

• 500 g Salt cod
• 200 ml Extra-virgin olive oil
• 1 clove Garlic
• 2 tbsp Flat-leaf parsley
• 1 leaf Bay leaf
• 1 tsp Salt
• 0.5 tsp White pepper

Steps

1. Soak the dried cod (stockfish) in a large bowl of cold water in the refrigerator for 2 to 3 days, changing the water twice a day, until it is fully softened and pliable.
2. Drain the fish, then carefully remove the skin and pull out all the bones.
3. Cut the flesh into large chunks.
4. Place the chunks in a pot, cover with cold water, add the bay leaf and lightly salt.
5. Bring to a gentle simmer and poach for about 20 minutes, until the fish flakes easily.
6. Drain the cod, reserving a cup of the cooking water.
7. While still warm, transfer the flesh to a stand mixer fitted with the paddle, or a sturdy bowl for hand-whisking.
8. Begin whipping on low speed.
9. Pour in the extra-virgin olive oil in a very thin, steady stream, as if making mayonnaise, letting each addition emulsify before adding more.
10. When all the oil is absorbed, loosen the cream with a few spoonfuls of the warm cooking water until it turns pale, glossy and spreadable.
11. Add the crushed garlic clove, season with salt and white pepper, and whip a moment longer to a soft, snow-white cream.
12. Stir in the chopped parsley.
13. Spread onto grilled polenta or toasted bread, finish with a thread of olive oil and a grind of pepper, and serve at room temperature.

Tips

• Authentic Venetian baccalà mantecato is made from stoccafisso (air-dried cod), not salt cod — that is why it soaks in plain water for days rather than to remove salt. Whip while the fish is still warm: the residual heat helps the oil emulsify into that signature snow-white cream. Add the oil slowly, exactly as for mayonnaise, or it can split.