Ingredients
25 ounces (700 gr) baccalà (stockfish, already soaked)
1 or 2 cloves of garlic
1/2 cup (120 ml) olive oil
salt and white pepper to taste
Instructions
Place the baccalà in a large saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes or until tender (test by pricking with a fork, if it’s still too firm, give it a little more time). Drain the fish, reserving a little of the water if needed later. Remove the garlic, skin and any large bones.
Break the fish into pieces and place in a bowl (or your mixer/food processor if using – but note that this will result in a different consistency). Then, while the fish is still hot, begin whipping to ‘cream’ the fish with a whisk or — if you’re going old-school — a wooden spoon. At the same time, add the olive oil in a thin, slow drizzle and continue whipping energetically until you have a creamy, mousse-like consistency, with some larger pieces here and there. This is easiest done with two people, but otherwise just pause every now and then to add the olive oil in stages.
You may need a little more olive oil, you may find you don’t need all of it. You might even need a little of the cooking water if it is too dry or too dense. This all really depends on the quality of the stockfish and how long it was soaked for prior to cooking.
Season to taste with salt and pepper and serve on slices of baguette or grilled (white) polenta. If you like, scatter some chopped parsley over the top; some prefer a pinch of nutmeg; those who like it with a kick can stir in some chopped, raw garlic.
Key Points About Ingredients:
- Baccalà (stockfish) must be properly soaked before cooking — inadequate soaking results in an overly salty, dense final product; allow 24–48 hours of soaking in cold water, changing it several times.
- Extra-virgin olive oil is the soul of this dish; use the best quality you can find, as its fruity, peppery notes are central to the flavor profile of the finished spread.
- Adding the olive oil in a slow, thin drizzle while whipping vigorously — much like making mayonnaise — is the key technique for achieving a creamy, emulsified consistency rather than a greasy or broken one.
- White pepper is traditional rather than black pepper, as it blends invisibly into the pale spread and delivers gentle heat without disrupting the delicate color and texture.
Key Nutritional Insights:
- Salt cod is an excellent high-protein, low-fat fish; even after soaking, it retains impressive levels of protein and B vitamins, making this dish nutritionally dense.
- Olive oil contributes heart-healthy monounsaturated fats, particularly oleic acid, which is associated with reduced inflammation and improved cardiovascular health.
- Baccalà is naturally high in sodium even after soaking, so taste carefully before adding extra salt — those watching sodium intake should be mindful of portion size.
- Salt cod is a notable source of vitamin B12, selenium, and phosphorus, all essential for nerve function, antioxidant defense, and bone health respectively.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories720
- Standard DV% Daily Value*
- Total Fat55 g72 g76.39%
- Saturated Fat8 g20 g40%
- Trans Fat0 g
- Polyunsaturated Fat6 g
- Monounsaturated Fat40 g
- Cholesterol130 mg300 mg43.33%
- Sodium2100 mg2300 mg91.3%
- Total Carbohydrate1 g275 g0.36%
- Dietary Fiber0 g28 g0%
- Total Sugars0 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein58 g50 g116%
- Vitamin D (Cholecalciferol)120 mcg20 mcg600%
- Calcium80 mg1300 mg6.15%
- Iron1.8 mg18 mg10%
- Potassium1350 mg4700 mg28.72%
- Vitamin A150 mcg900 mcg16.67%
- Vitamin C (Ascorbic Acid)2 mg90 mg2.22%
- Vitamin E (Tocopherol)6 mg15 mg40%
- Vitamin K30 mcg120 mcg25%
- Vitamin B1 (Thiamin)0.3 mg1.2 mg25%
- Vitamin B2 (Riboflavin)0.2 mg1.3 mg15.38%
- Vitamin B3 (Niacin)8 mg16 mg50%
- Vitamin B6 (Pyridoxine)0.9 mg1.7 mg52.94%
- Folate18 mcg400 mcg4.5%
- Vitamin B12 (Cobalamine)3.8 mcg2.4 mcg158.33%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)0.8 mg5 mg16%
- Choline120 mg550 mg21.82%
- Phosphorus680 mg1250 mg54.4%
- Iodine90 mcg150 mcg60%
- Magnesium75 mg420 mg17.86%
- Zinc1.4 mg11 mg12.73%
- Selenium62 mcg55 mcg112.73%
- Copper0.1 mg0.9 mg11.11%
- Manganese0.1 mg2.3 mg4.35%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride3400 mg2300 mg147.83%
