Baccala Mantecato (Salt Cod Paste)

  • Italian

  • Condiments


  • 800g piece white fish (salt cod)
  • 200ml milk olive oil
  • 2 bay leaves
  • 200ml olive oil
  • parsley
  • spice salt
  • rock salt
  • garlic
  • thyme
  • juniper berries
  • lemon zest


Blend the rock salt with garlic, thyme, juniper berries and lemon zest together in a processor.

Cover the fish with the spice salt, place on a tray in the refrigerator for 2 hours to marinate.

Wash the salt off the fish under cold water. Cut into largish pieces. Warm the milk and bay leaves in a suitable pan. Add the fish pieces and poach gently until it is opaque in colour and flakes easily.

Remove from heat and allow to cool completely. Using a Kitchen Aid or other electric mixer with a paddle attachment, add the cooked fish (reserve the poaching milk) and mix, slowly adding the olive oil, finely grated garlic, extra lemon zest and parsley until the mixture makes a light and smooth 'dipping' spread. If the spread is too thick, blend in some reserved milk to soften the mixture.

Serve with crusty bread.

Website: Fondata 1872

Brought to you by
Chris Lillico, Head Chef, Fondata 1872 at Wellers

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