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Mantecato stockfish, boiled potatoes, pine nuts and extra virgin olive oil, a few ingredients for a dish that combines land and sea in an authentic exaltation of tastes.


Boil the potatoes in their skins and peel them. Blanch the stockfish for ten minutes, drain, remove skin and bones and cut into pieces. In a large, high-sided frying pan, which can be hermetically sealed, brown the onion in oil, add the stockfish and fry over a medium flame for a few minutes so that it takes on flavour, then add the chopped potatoes, salt and pepper. Emulsify the oil and lemon juice, add the garlic, chopped pine nuts and parsley and add this sauce to the stockfish while stirring. Close the lid and shake the pan over the heat to obtain a cream. In the meantime, add the egg yolk and occasionally a little oil to help the stockfish blend.
Serve lukewarm. If necessary, heat in a bain-marie.


  • one kilo of wet stockfish
  • 500 grams of potatoes
  • 2 cloves of garlic
  • a generous sprig of parsley
  • a handful of pine nuts
  • one white onion
  • one egg yolk
  • juice of half a lemon
  • 2 glasses of extra virgin olive oil
  • white pepper, salt.

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