Fish & Sea
Cicchetti with Baccalà mantecato
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
An airy fish cream on toasted bread or polenta: these little bites are perfect for sharing. Mild olive oil and a little lemon round off the cream.
Timing
- For: 12 canapes
- Preparation: 30 min.
- Cooking time: 20 mins.
- First of all: water or desalinate the fish according to the product instructions; if necessary several days.
Estimated nutrition
per piece · Calculated for 12 pieces.
- Energy
- ≈ 200 kcal
- Protein
- ≈ 8 g
- Carbohydrates
- ≈ 20.3 g
- Fat
- ≈ 9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 300 g of fully watered stockfish or fully desalinated codfish · ≈ 300 g · Assumed quantity / reference product
Dorsch/Kabeljau, roh (T204100) - 1 small clove of garlic · ≈ 3 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 80-120 ml mild olive oil · ≈ 91 g · Assumed quantity / reference product
Olivenöl (Q120000) - 2 tbsp lemon juice · ≈ 30 g · Assumed quantity / reference product
Zitronensaft (F601600) - 12 slices of toasted white bread or polenta · ≈ 480 g · Assumed item weight × count; total amount
Weizenbrot/Weißbrot (B311000) - Parsley and black pepper · ≈ 5 g · Assumed quantity / reference product
Petersilienblatt roh (G250100)
Not included in the base calculation
- 1 bay leaf · Aromatic / small seasoning or colouring amount
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g of fully watered stockfish or fully desalinated codfish
- 1 bay leaf
- 1 small clove of garlic
- 80-120 ml mild olive oil
- 2 tbsp lemon juice
- 12 slices of toasted white bread or polenta
- Parsley and black pepper
Instructions
- Only use completely desalinated or correctly watered fish; Let it steep in gently simmering water with bay leaves for 15-20 minutes.
- Carefully remove the skin and bones and finely shred the fish in a bowl while it is still warm.
- Mix with garlic and a little lemon juice. Gradually work in the oil vigorously until a light, spreadable cream is created; If necessary, add some warm cooking water.
- Place on fresh toasted bread or fried polenta, sprinkle with parsley and pepper.
- Serve immediately or keep the fish cream refrigerated.
Tips
- Rockfish and stockfish are not identical; different products require different watering times. Follow the product’s safety instructions.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
