Baccalà alla Vicentina
Baccala alla Vicentina
Vicenza's most beloved dish and one of Veneto's greatest — baccalà (salt cod; here actually stoccafisso, dried stockfish) slow-braised in milk with onions, anchovies, Parmesan and herbs for 4 hours until it transforms into a creamy, unctuous dish. Traditionally served on polenta. The paradox: the "poor man's fish" becomes extraordinarily refined.
- Total
- 1 hr 45 min
- Serves
- 6
- Level
- Hard
Prep 25 min · Cook 1 hr 20 min
Ingredients
Method
Soak stockfish 3–4 days minimum. Remove skin and bones; tear into large pieces.
About 5 min
Sweat onions and garlic in olive oil for 15 minutes until very soft. Add mashed anchovies; cook 2 minutes.
About 32 min
Layer half the onion mixture in a heavy casserole. Add fish pieces in a single layer. Top with the remaining onion mixture, Parmesan and parsley. Pour over all the milk and remaining olive oil.
About 32 min
Cover tightly; cook over the lowest possible heat for 4 hours. Do not stir — shake the pan gently to prevent sticking. The fish absorbs the milk and olive oil, becoming creamy and rich.
About 32 min
Serve on warm soft polenta. The dish should be creamy and the fish falling apart into flakes.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 42 g
- Carbs
- 28 g
- Fat
- 22 g
- Fibre
- 2 g
- Sugar
- 8 g
- Sodium
- 780 mg
Contains: dairy, eggs, fish
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Recipe by Boon Tools.