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

Both dishes start from cod, garlic and olive oil, yet they take them in opposite directions. Baccalà Mantecato simmers the fish in milk, then beats it with olive oil and reserved milk into a light, mousse-like spread, finished with raw minced garlic, black pepper and parsley. Bacalao a la Vizcaína keeps the fillets whole, poaching them in a rich, vegetable-heavy sauce of slowly softened onions, sautéed garlic and sweet red bell pepper loosened with fish broth. One is creamy and spreadable; the other is saucy and gently sweet, made for mopping up with bread.