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Baccalà mantecato with Norwegian stockfish

Try this delicous snack with Norwegian stockfish, the italian way! 

Cooking time20-30 min
Difficulty levelEasy



  • 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.