Baccalà alla Vicentina Recipe (Codfish Vicenza Style)

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Codfish Vicenza Style

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large bowl (for soaking cod)
• Heavy-bottomed pot or casserole dish
• Frying pan
• Wooden spoon
• Sharp knife and cutting board

Ingredients

  

• Ingredients
• 1 kg 2.2 lbs salt cod, soaked for 48 hours, with water changed every 6–8 hours
• 300 g 2 cups onions, thinly sliced
• 4 –6 anchovy fillets finely chopped
• 100 g ¾ cup all-purpose flour
• 500 ml 2 cups whole milk
• 250 ml 1 cup olive oil
• 250 ml 1 cup water
• Fresh parsley chopped, for garnish
• Salt and pepper to taste
• Polenta optional, for serving

Instructions

 

• Step-by-Step Instructions
• Soak the Cod: Rinse the salt cod and soak it in a large bowl of cold water for 48 hours, changing the water every 6–8 hours to remove excess salt.
• Prepare Ingredients: Slice the onions, chop the anchovies, and gather the remaining ingredients.
• Sauté Onions and Anchovies: Heat 2–3 tablespoons of olive oil in a frying pan. Add onions and cook over low heat until golden and soft. Add the anchovies, stirring until dissolved.
• Layer the Dish: In a heavy-bottomed pot or casserole, layer the cod with the onion mixture. Dust with flour to thicken the sauce. Repeat if needed.
• Add Liquids: Pour in milk, water, and the remaining olive oil, ensuring the cod is submerged. Season lightly with salt and pepper.
• Cook Slowly: Simmer on the stovetop or in an oven preheated to 250°F (120°C) for 4 hours. Do not boil; gentle heat ensures tender fish.
• Serve: Garnish with fresh parsley and serve with creamy polenta or crusty bread.
• Variations
• Gluten-Free: Replace flour with gluten-free flour.
• Dairy-Free: Substitute milk with unsweetened almond or oat milk.
• Vegetarian Version: Swap cod for firm tofu or a plant-based fish alternative, adjusting cook time as needed.
• Tips for Success
• Soak the cod properly; insufficient soaking results in overly salty fish.
• Use high-quality olive oil for a robust flavor.
• Slow cooking is key to developing deep, rich flavors.

Keyword Codfish Vicenza Style

Baccalà alla Vicentina is a rich and flavorful Italian dish from Vicenza, in the Veneto region. It features salt cod slow-cooked with onions, anchovies, olive oil, and milk. Let me show you how I make this traditional recipe, inspired by my own personal experience and research on authentic methods.

What to Expect

This dish has a creamy, rich texture with savory undertones from the anchovies and onions. It pairs perfectly with polenta, balancing the flavors beautifully.

Details

• Cuisine: Italian (Veneto)
• Course: Main dish
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: ~4.5 hours (plus 48 hours to soak the cod)
• Servings: 6
• Calories: ~350 per serving
• Cost: Moderate (~$25 for all ingredients)
• Ease of Cooking: Intermediate

Ingredients

• 1 kg (2.2 lbs) salt cod, soaked for 48 hours, with water changed every 6–8 hours
• 300 g (2 cups) onions, thinly sliced
• 4–6 anchovy fillets, finely chopped
• 100 g (¾ cup) all-purpose flour
• 500 ml (2 cups) whole milk
• 250 ml (1 cup) olive oil
• 250 ml (1 cup) water
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste
• Polenta (optional, for serving)
• > Go get the must-have equipment and ingredients for creating a Savory  #Codfish Vicenza Style  here.

Equipment Needed

• Large bowl (for soaking cod)
• Heavy-bottomed pot or casserole dish
• Frying pan
• Wooden spoon
• Sharp knife and cutting board
• > Go get the must-have equipment and ingredients for creating a Savory  #Codfish Vicenza Style  here.

Step-by-Step Instructions

1. Soak the Cod: Rinse the salt cod and soak it in a large bowl of cold water for 48 hours, changing the water every 6–8 hours to remove excess salt.
2. Prepare Ingredients: Slice the onions, chop the anchovies, and gather the remaining ingredients.
3. Sauté Onions and Anchovies: Heat 2–3 tablespoons of olive oil in a frying pan. Add onions and cook over low heat until golden and soft. Add the anchovies, stirring until dissolved.
4. Layer the Dish: In a heavy-bottomed pot or casserole, layer the cod with the onion mixture. Dust with flour to thicken the sauce. Repeat if needed.
5. Add Liquids: Pour in milk, water, and the remaining olive oil, ensuring the cod is submerged. Season lightly with salt and pepper.
6. Cook Slowly: Simmer on the stovetop or in an oven preheated to 250°F (120°C) for 4 hours. Do not boil; gentle heat ensures tender fish.
7. Serve: Garnish with fresh parsley and serve with creamy polenta or crusty bread.

Variations

• Gluten-Free: Replace flour with gluten-free flour.
• Dairy-Free: Substitute milk with unsweetened almond or oat milk.
• Vegetarian Version: Swap cod for firm tofu or a plant-based fish alternative, adjusting cook time as needed.

Tips for Success

• Soak the cod properly; insufficient soaking results in overly salty fish.
• Use high-quality olive oil for a robust flavor.
• Slow cooking is key to developing deep, rich flavors.
• > Go get the must-have equipment and ingredients for creating a Savory  #Codfish Vicenza Style  here.

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fat: 20 g
• Sodium: ~500 mg

I hope this guide has made preparing Baccalà alla Vicentina a little less daunting! Have you tried making it before? Please, be honest, and let me know in the comments below. I’d love to hear feedback from real people like you, so don’t hesitate to leave your thoughts!