Baccalà alla Vicentina Recipe

Ingredients

• 500 g – 1 lb stockfish or salted cod ((baccalà))
• 150 g – 5 oz onion (– diced)
• 180 ml – 6 oz extra virgin olive oil
• 1 or 2 anchovies
• 250 ml – 1 cup milk
• flour (– to coat)
• 30 g – 4 tbsp Parmigiano Reggiano or Grana Padano
• 1 tbsp parsley (– minced)
• salt and pepper (– to taste)

Instructions

1. 1

   Clean the fish by removing the skin and any bones. Cut it into pieces of similar size.Note: If you are using stockfish, soak it in water for 2 to 3 days before cooking, changing the water frequently. If you are using salted cod, soak it for about 24 hours, also refreshing the water often to remove the excess salt.

2. 2

   Dice the onion and place it in a pan with 2 tablespoons of extra virgin olive oil. Sauté until translucent, then add the anchovies and stir until they melt. Turn off the heat, add the parsley, mix well, and set aside.

3. 3

   Lightly coat the fish pieces with flour.

4. 4

   Spread half of the onion mixture over the bottom of a heavy-bottomed pot (a terracotta pot works best). Arrange the floured fish on top in a single layer.

5. 5

   Spoon the remaining onion mixture over the fish.

6. 6

   Add the milk, grated cheese, salt, pepper, and the remaining extra virgin olive oil, making sure the fish is fully covered in liquid.

7. 7

   Cook over very low heat for up to 4 hours, without stirring, or until the fish becomes very soft.

8. 8

   Serve warm with soft polenta.