- Place the stockfish, bay leaf and lemon in a pot. Cover with slightly salted cold water and bring to a boil. Cook for approx 15. minutes. Leave the stockfish in the pot for 15 minutes with no heat. Drain the water but keep one glass for later.
- Stir the stockfish by hand with a wooden spoon or in a planetary mixer, slowly adding the oils until you reach a rough creamy consistency. Add the glass of cooking water and season with salt and pepper.
- Pour some olive oil in a pan, and fry bread.
- Serve the mantecato on top of the bread.