Method

Soak the Salt Cod:

Begin by rinsing the salt cod under cold water to remove excess salt.

Place the cod in a large bowl and cover it with cold water. Soak for 24-48 hours, changing the water every 8 hours. This process will soften the fish and remove most of the salt. (From my own personal experience, I recommend soaking for at least 48 hours for the best results.)

Cook the Cod:

After soaking, drain the cod and place it in a pot. Cover with fresh water and bring to a boil.

Reduce the heat and simmer for about 20 minutes until the fish is tender and flakes easily with a fork.

Once cooked, remove the cod from the pot and let it cool slightly.

Prepare the Mixture:

In a food processor, combine the cooked cod, chopped onion, garlic (if using), lemon juice, and a pinch of black pepper.

Blend until smooth while gradually adding the olive oil until you achieve a creamy consistency.

Taste and Adjust:

Taste the mixture and adjust seasoning as necessary. You can add more lemon juice or olive oil according to your preference.

Serve:

Transfer the Baccalà Mantecato to a serving dish. Drizzle with extra olive oil, and garnish with fresh parsley and optional capers or olives.

Serve with crostini or slices of crusty bread for dipping.

Variations

Herbed Version: Add fresh herbs like dill or chives for a different flavor profile.

Spicy Kick: Incorporate a pinch of red pepper flakes for a spicy version.

Vegan Adaptation: Substitute the cod with a mix of cooked chickpeas and a touch of seaweed for a plant-based alternative.