This way of preparing baccalà is traditional to Venice, where it’s called Baccalà Mantecato. Imported baccalà, salted cod, a classic European ingredient, is available from fishmongers and some delicatessens, but needs to be soaked for at least 24 hours in several changes of water to remove the excess salt.

This alternative uses salted blue-eye trevalla, which saves time. Blue-eye trevalla used to be referred to as blue-eye cod, because the thick white meat does resemble the cod that is so popular in the northern hemisphere.