Baccalà alla Vicentina

Name: Baccalà alla Vicentina
Cook time: 210 min
Total time: 210 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 kg Stockfish (dried unsalted cod), soaked 48-72 hours, skinned and boned; 2 Onions, thinly sliced; 4 Salted Anchovy Fillets, rinsed and boned; 500ml Whole Milk; 200ml Extra Virgin Olive Oil; 40g Plain Flour, for dusting; 50g Grated Grana Padano; 2 tbsp Parsley, fresh, finely chopped

Baccalà alla Vicentina is a slow-cooked, comforting Venetian classic: tender flakes of rehydrated stockfish simmered with sweet onions, savory anchovies and milk until meltingly rich, then finished with Grana Padano and parsley. Serve it spooned over creamy polenta for a rustic, indulgent meal that showcases simple ingredients elevated by patient cooking.

Baccalà alla Vicentina is a slow-cooked, comforting Venetian classic: tender flakes of rehydrated stockfish simmered with sweet on... Show more

Traditional Italian Recipe

Health Grade

S- · Outstanding

Time

3 hrs30 min

Price

12,55 €

Calories

1348 kcal

healthy

nutritious

one pot

high protein

Method

Soak the cod

Rinse the stockfish under cold water, then place it in a large bowl or pot and cover it generously with fresh cold water. Soak it in the refrigerator for 48 to 72 hours, changing the water every 8 to 12 hours, until the fish feels flexible rather than rigid. Once it has softened, pull off the skin and remove any bones you find so the flesh is ready to cook.

Drain and portion

Lift the cod from the soaking water, drain it well, and pat it very dry with kitchen towels. Cut it into large serving pieces, roughly palm-sized, and check again for any small bones you may have missed.

Prep the aromatics

Peel and thinly slice the onions. Rinse the anchovy fillets if they are very salty, remove any tiny bones, and chop them finely. Wash the parsley, dry it well, and chop it as finely as you can.

Preheat the oven

Set the oven to 160° C so it is fully heated by the time the casserole is assembled.

Cook the onion base

Pour about half of the extra virgin olive oil into a heavy ovenproof pot or Dutch oven and warm it over low heat. Add the onions and cook them gently for 15 to 20 minutes, stirring often, until they are very soft and lightly golden. Stir in the anchovy fillets and let them melt into the onions for 2 to 3 minutes.

Dust the fish

Spread the plain flour on a plate and lightly coat each piece of cod on all sides, then shake off the excess. You want only a thin coating, which will help the sauce thicken gently as the fish cooks.

Layer the casserole

Off the heat, arrange the floured cod over the onion base, nestling the pieces in a snug layer or two shallow layers. Scatter over the Grana Padano and the chopped parsley, then pour in the milk. Drizzle the remaining olive oil over the top so everything is well moistened.

Bake gently

Cover the pot and bake for 2 1/2 to 3 hours, starting to check after 2 1/2 hours. The cod should be very tender, and the onions, milk, olive oil, flour, and cheese should have come together into a creamy, pale sauce. If the surface looks a little dry at any point, spoon some sauce over it or gently shake the pot instead of stirring.

Rest and serve

Let the baccalà rest for 10 minutes so the sauce settles, then spoon the fish and plenty of the creamy onion sauce onto warm plates. Serve carefully so the pieces stay whole.