Non-VegetarianVeneta cuisine Main Course

Baccalà alla Vicentina

Name: Baccalà alla Vicentina
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: Veneta
Ingredients: 800 g baccalà; 400 g white onions; 4 piece salted anchovy fillets; 15 g fresh flat-leaf parsley; 40 g Plain flour; 350 ml Whole milk; 150 ml Extra virgin olive oil; 50 g grana padano; 1 pinch fine sea salt and black pepper

A classic Vicenza dish of rehydrated stockfish stewed gently with sweet onions, anchovies, milk and Grana Padano, served over hot polenta.

🇮🇹Italy· Veneto

Prep: 20 min
Cook: 180 min
Total: 200 min
Servings: 4
Difficulty: Medium
Calories: 620 kcal

Ingredients

0 of 9 gathered

Servings

800 g baccalà — dried stockfish, soaked in cold water for 3 days and drained
400 g white onions — very finely sliced
4 piece salted anchovy fillets — rinsed, deboned and finely chopped
15 g fresh flat-leaf parsley — finely chopped
40 g Plain flour — for dusting the fish
350 ml Whole milk — warmed
150 ml Extra virgin olive oil — divided use
50 g grana padano — finely grated hard cheese
1 pinch fine sea salt and black pepper — to taste

Equipment

•Heavy casserole or terracotta pot
•Wide frying pan
•Chef's knife
•Chopping board

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 36 g
carbs: 18 g
fibre: 2 g
protein: 54 g
calories: 620 kcal

Instructions

1
Cut the rehydrated stockfish into uniform serving pieces and gently remove any visible pin bones.
2
Heat three tablespoons of olive oil in a wide pan over low heat.
3
Add the sliced onions and cook slowly for ten minutes until translucent and soft without browning.
4
Add the chopped anchovies and stir gently until they dissolve completely into the warm onions.
5
Stir in the chopped parsley, season with black pepper, and remove the pan from the heat.
6
Dredge each piece of fish lightly in plain flour, shaking off any excess.
7
Spread one third of the onion mixture across the base of a heavy casserole.
8
Pack the floured fish pieces tightly over the onions in a neat, compact layer.
9
Cover the fish with the remaining onions and sprinkle the grated Grana Padano evenly across the top.
10
Pour over the warm milk and the remaining olive oil until the fish is nearly covered.
11
Cover with a tight lid and simmer over the lowest flame for three hours without stirring.
12
Shake the pan occasionally during cooking to prevent sticking until the sauce is creamy and tender.

Chef's tips

Never stir the pot with a spoon while cooking, or the fish pieces will break apart; gently rotate or shake the pot instead. Traditional cooks braise this on the lowest possible flame or in a gentle 140°C oven with a tight lid.

Ingredient substitutions

baccalà (stockfish) → pre-soaked salted cod (baccalà salato), though the finished texture is softer and slightly less flaky
Grana Padano → Parmigiano Reggiano, using the same finely grated amount

Storage

Store leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a covered saucepan with a splash of milk over low heat until hot throughout.

Common mistakes to avoid

•Stirring the pot during cooking, which tears the delicate fish flakes apart into a mush.
•Cooking over high heat, which scorches the milk solids and curdles the braising liquid.
•Using unsoaked stockfish, which remains tough, fibrous and unpalatable.

Serving suggestions

Serve piping hot ladled over thick, freshly poured yellow polenta.Pair with cold leftover polenta sliced and grilled until crisp around the edges.Accompany with a glass of crisp local Garganega or Tai Rosso from the Colli Berici.