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Baccalà alla Vicentina Recipe
Warm, creamy sauce and tender flakes of fish make Baccalà alla Vicentina a dish that feels slow-cooked and comforting, especially when paired with soft, spoonable polenta.
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking Time: 1 day
Total Time: 1 day 50 minutes
Servings: 6 people
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 – finely grated
- 1 tbsp parsley – minced
- salt and pepper – to taste
Instructions
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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.
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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.
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Lightly coat the fish pieces with flour.
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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.
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Spoon the remaining onion mixture over the fish.
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Add the milk, grated cheese, salt, pepper, and the remaining extra virgin olive oil, making sure the fish is fully covered in liquid.
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Cook over very low heat for up to 4 hours, without stirring, or until the fish becomes very soft.
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Serve warm with soft polenta.
Recipe Notes
The original recipe uses more extra virgin olive oil (250 ml – 1 cup), though I find 180 ml – 6 oz works well and keeps the dish balanced.