Baccalà Mantecato (Creamed Cod) vs Bacalao a la Vizcaína (Biscayan-Style Cod)

Baccalà Mantecato is defined by its luxurious, aerated texture, created by emulsifying milk and olive oil into the cod to form a delicate spread. In contrast, Bacalao a la Vizcaína highlights the intensity of the fish through a rich, vegetable-heavy sauce built on slowly cooked onions and savory fish broth. While both rely on the pungency of garlic and pepper, the former leans toward creamy elegance, whereas the latter offers a robust, stew-like profile that highlights the depth of the cod.