Baccalà alla Vicentina
A masterpiece from northern Italy: tender cod fillets slow-cooked with milk, lots of sweet onions, and parmesan cheese until it achieves a velvety, melt-in-your-mouth texture.
120 min
Italiana
4 servings
The story behind
You have absolutely no idea how incredibly rich the heritage of this dish is! The very first time I tried it was in a tiny, hidden osteria in Vicenza during a super crisp winter afternoon. The place was so cozy and the comforting aroma escaping from the kitchen instantly made you feel at home. The head chef, a lovely local man, told me that even though they call it 'baccalà', they actually use dried stockfish, a tradition brought over by a Venetian captain in the fifteenth century after shipwrecking in Norway. I found it amazing how an unexpected accident successfully connected two completely different worlds forever. Personally, I love making this for a special weekend dinner when you have plenty of time to enjoy the slow cooking process. It is an absolute rule to serve it with warm polenta, either creamy or sliced into sticks and pan-seared until golden like in the photo, because it helps soak up every drop of that savory milky sauce. To drink, a glass of structured white wine from the Veneto region balances the flavors like a dream. It is pure comfort food.
Instructions
-
1In a large skillet with half of the olive oil, cook the sliced onions over very low heat with the anchovies, mashing them with a spoon until the anchovies melt completely and the onions turn soft without browning.
-
2Turn off the heat under the onions and mix in the chopped fresh parsley so it releases its aroma through the residual warmth.
-
3Cut your desalted cod into medium chunks, pat them completely dry with paper towels, and lightly coat them in flour, shaking off any excess.
-
4In a deep baking or heavy cooking pot, spread a layer of the onion mixture on the bottom, arrange the fish pieces side by side, and cover them with the remaining onions.
-
5Sprinkle the grated parmesan cheese all over the top, drizzle the remaining olive oil, and pour the whole milk until the fish is nearly submerged.
-
6Cook over minimum heat, semi-covered, for about an hour and a half; the old-school secret is never to stir with a spoon, but rather gently shake the pot from side to side occasionally to let the sauce emulsify naturally.
-
7Once the sauce is beautifully thick and creamy, adjust with a pinch of salt and white pepper, and serve hot right beside grilled polenta sticks.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account