Italian cuisine · Fish & Seafood

Baccalà alla Vicentina

Stockfish braised for hours in milk, onions and olive oil – from the Veneto.

Ingredients · for 4 servings

• 800 g desalted stockfish
• 4 onions
• 6 anchovy fillets
• 500 ml milk
• 200 ml olive oil
• 50 g parmesan
• 3 tbsp flour
• 1 bunch parsley
• Salt
• Pepper
• Polenta to serve

Instructions

1. Bone the stockfish and cut it into even pieces.
2. Slice the onions very finely and melt them in olive oil for 20 minutes until golden.
3. Stir in the anchovies and parsley until the anchovies dissolve.
4. Coat the fish pieces in flour, pack them tightly into a pot and spread the onion mixture on top.
5. Pour in milk, the remaining oil and the parmesan until the fish is just covered.
6. Cover and let it cook over the lowest heat for 2 hours without stirring – just swirl the pot occasionally.
7. Serve with polenta.