Baccalà alla Vicentina

A fish dish with pearly flakes slow-cooked in a milk and olive oil emulsion. The aroma of melted onions and anchovies promises a creamy sauce that coats the back of a spoon.

• Prep time: 30 min
• Cook time: 240 min
• Difficulty: Medium
• Calories: 1985
• Protein: 280 g
• Carbs: 24 g
• Fat: 81 g

Ingredients

• 800 g Salted cod ( desalted for 48h and patted dry )
• 3 piece Yellow onion ( finely sliced )
• 4 piece European anchovy ( fillets to melt )
• 500 ml Whole milk
• 250 ml Extra virgin olive oil
• 50 g Wheat flour ( for dredging )
• 50 g Parmesan cheese ( grated )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Black pepper ground
• 800 g Stockfish (Stoccafisso) ( rehydrated for 48 to 72 hours and cleaned )

Instructions

1. Preparation of the aromatic base

   Finely slice the yellow onions. In a skillet, sauté them with olive oil until translucent. Add the anchovies and crush them with a fork so they melt completely into the fat.

2. Flouring the fish

   Cut the rehydrated stockfish (stoccafisso) into large, regular pieces. Dredge them in wheat flour to coat lightly. Shake off the excess flour.

3. Assembly in the pot

   In a heavy-bottomed pot, spread a layer of the onion-anchovy mixture. Place the stockfish pieces on top. Sprinkle with parmesan and chopped flat-leaf parsley.

4. Slow cooking (pipare)

   Cover with the whole milk and the remaining olive oil. The liquid should just reach the top of the fish. Cook over very low heat, without ever stirring, for about 4 hours. The liquid should barely simmer (making the 'pipare' sound).

5. Final binding

   The sauce should be thick and bound by the flour starch and the fat. The fish flesh should be extremely tender. Adjust the seasoning with black pepper.

Chef's tips

• Never stir the pot during cooking; simply shake it by the handles to prevent the fish from sticking.
• Cooking is finished when the oil rises to the surface and the milk has formed a thick cream.

Storage

Baccalà is even better reheated the next day. Keep for 3 days in the fridge in an airtight container.