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#Codfish Vicenza Style #Baccalà alla Vicentina Recipe (Codfish Vicenza Style)

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