Venetian Whipped Salt Cod Spread

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A silky, cloud-like whipped salt cod spread from Venice, traditionally served on toasted crostini as a classic cicchetti snack. The key is patience with the soaking and aggressive whipping with good olive oil until the cod becomes almost mousse-like.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 21 gFat
• 4 gSaturated Fat
• 6 gCarbs
• 0 gFiber
• 2 gSugar
• 24 gProtein
• 640 mgSodium
• 480 mgPotassium
• 90 mgCalcium
• 1.2 mgIron
• 3 mgVitamin C
• 65 mcgVitamin A

Ingredients

For the Spread

• 1 lb (450 g) skin-on salt cod (baccala)
• 2 cups whole milk
• 2 cups water
• 3 garlic cloves, smashed
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper, to taste

For Serving

• 1 baguette, sliced and toasted, or 12 grilled polenta squares
• Lemon wedges
• Extra parsley for garnish

Directions

1. Soak the salt cod in cold water for 24 to 36 hours, changing the water every 8 hours, until the fish is pliable and tastes only mildly salty. Drain well.
2. Combine the soaked cod, milk, water, and smashed garlic in a heavy saucepan. Bring just to a gentle simmer over medium heat and cook for 18 to 20 minutes, until the cod flakes easily and is tender throughout.
3. Drain the cod and let it cool until handleable. Using your fingers or a small knife, strip away every trace of skin and pull out the fine bones; discard both. Pat the flesh dry with paper towels.
4. Place the warm cod in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer). Beat on medium speed while slowly drizzling in the olive oil, just as you would when making mayonnaise, until the mixture turns pale, light, and almost tripled in volume, about 4 to 6 minutes.
5. Add the lemon juice and most of the parsley, then whip briefly to combine. Season with black pepper and taste before adding any salt (the cod usually retains enough).
6. Transfer to a shallow bowl, smooth the top with the back of a spoon, drizzle with olive oil, and scatter the remaining parsley over the surface.
7. Serve at room temperature with warm crostini or grilled polenta, spreading it thickly so the bread soaks up the oil.

Cook’s Notes

• Plan ahead: salt cod needs at least 24 hours of soaking to be edible, and a 48-hour soak with frequent water changes yields a milder, cleaner flavor.
• The cod should still feel slightly warm when you whip it; cold cod absorbs oil less smoothly and the spread can turn gluey.
• Traditional baccala mantecato in Venice is often served on grilled polenta squares (tapas-style) rather than bread.
• For a richer version, swap half the olive oil for a good quality unsalted butter softened to room temperature.
• Always taste before salting; well-soaked baccala often needs none.

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