Baccalà alla Vicentina

Prep Time: 20 minutes (plus 48 hours soaking time)

Cook Time: 3 hours

Total Time: 3 hours 20 minutes (excluding soaking)

Servings: 6

Origin

• Region: Veneto (Vicenza)

• Historical Context: Protected by the Venerabile Confraternita del Bacalà, this recipe dates back to 1432 when Venetian sailors brought dried stockfish back from Norway, adapting it to local ingredients.

Description

A slow-cooked masterpiece where rehydrated stockfish or salt cod is layered with sautéed onions, anchovies, and parsley, then gently simmered for hours in milk and olive oil until the fish breaks down into a rich, creamy delicacy.

Presentation

Served hot on wide plates alongside thick wedges of grilled or creamy yellow polenta. The soft, savory fish is spooned over the polenta, drenched in its rich, milky oil sauce.

Ingredients

• 1kg dried salt cod (baccalà) or stockfish

• 3 large yellow onions, sliced very thin

• 400ml extra virgin olive oil

• 4 salted anchovy fillets, rinsed and chopped

• 1 bunch fresh flat-leaf parsley, finely chopped

• 500ml whole milk

• 50g Parmigiano-Reggiano cheese, freshly grated

• All-purpose flour, for dusting

• Fine sea salt and white pepper, to taste

Step-by-Step Directions

1. Desalting/Soaking: Cut the salt cod into large chunks. Submerge it in a large container of cold water and place it in the refrigerator for 48 hours. Change the water at least three times a day to wash away the excess salt and rehydrate the flesh.

2. Prep the Fish: Drain the cod. Remove any skin and carefully pick out all bones using tweezers. Pat the fish pieces dry with paper towels.

3. Sauté Aromatics: In a skillet, heat 100ml of the olive oil over medium-low heat. Add the sliced onions and chopped anchovies. Cook slowly for 15 minutes until the onions are completely soft and translucent and the anchovies have dissolved into a paste. Stir in the chopped parsley and turn off the heat.

4. Bread the Cod: Dust each piece of cleaned cod lightly with flour, shaking off the excess.

5. Layer into Pan: In a deep terracotta or heavy ceramic baking dish, spread a few spoonfuls of the onion mixture. Arrange the floured cod pieces tightly side-by-side in a single layer over the onions. Cover the top of the fish with the remaining onion mixture and sprinkle the grated Parmigiano cheese over everything.

6. Slow Simmer: Pour the remaining 300ml of olive oil and the whole milk over the fish until it is nearly submerged. Place over a very low flame (or in an oven preheated to 150°C/300°F). Simmer uncovered, completely undisturbed, for 3 hours. Do not stir the fish at any point; instead, occasionally swirl the entire pan gently (pipare). The liquid will emulsify into a thick, creamy sauce.

Optional Variations

• Baccalà mantecato: A related Venetian classic where the poached cod is vigorously whipped with olive oil until it reaches the consistency of a airy, creamy spread.

Cooking Tips

• The dish must cook at a bare simmer—just an occasional bubble breaking the surface. Intense boiling will cause the milk to curdle and separate from the oil.

Nutrition Facts

• Calories: 610 kcal

• Carbohydrates: 10g

• Protein: 36g

• Fat: 48g

• Saturated Fat: 9g

• Cholesterol: 85mg

• Sodium: 810mg