Baccalà Mantecato (Creamed Cod) vs Brandade de Morue: Creamy Salt Cod Puree

Both dishes beat flaked cod with olive oil into a creamy spread, yet they arrive at very different textures. Baccalà Mantecato relies on cod alone, poached in milk and emulsified with oil and splashes of the reserved cooking milk until light and almost mousse-like, while raw minced garlic gives it a sharper edge. Brandade de Morue folds in mashed floury potatoes for a denser, more substantial body, and its milk is gently infused with garlic, bay and thyme for a softer herbal aroma. It can also be grilled to a golden crust.