Baccalà alla Vicentina
Baccalà alla Vicentina is a classic dish from the Veneto region of Italy, featuring salt cod slowly cooked in milk with onions, anchovies, and Parmesan cheese. This rich and flavorful preparation results in incredibly tender fish that is often served with polenta.
An original recipe by Forkin
- Total time
- 4 hr 30 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 834 kcal
Allergen information: may contain fish, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 600 gdried salt cod, soaked for 2-3 days, changing water frequently
- 2 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 4 pcsanchovy fillet, mashed
- 30 gall-purpose flour
- 700 mlmilk, warm
- 50 gparmesan cheese, grated
- 2 tbspfresh parsley, chopped
- 100 mlolive oil
- 0.5 tspsalt(optional)
- 0.25 tspblack pepper, freshly ground(optional)
Equipment
fork · large pot · dutch oven · wooden spoon · cutting board · knife
The method
Step by step
- 1
If using dried salt cod, ensure it has been properly desalted by soaking it in cold water for 2-3 days, changing the water every 8-12 hours.
Cook’s note: The salt cod should feel soft and pliable after soaking.
- 2
Drain the desalted cod, remove any remaining bones and skin, then cut it into approximately 4-5 cm pieces.
About 10 min
Cook’s note: You can ask your fishmonger to prepare the cod for you.
- 3
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat.
About 2 min
- 4
Add the chopped yellow onion and cook gently for about 15-20 minutes, until it is very soft and translucent but not browned.
About 20 min
Cook’s note: Cooking the onion slowly is crucial for developing sweetness and flavor.
- 5
Stir in the minced garlic and mashed anchovy fillets, cooking for another 2-3 minutes until fragrant.
About 3 min
Cook’s note: The anchovies will dissolve and add a savory depth without making the dish taste fishy.
- 6
Sprinkle the all-purpose flour over the onion mixture and stir well to create a roux, cooking for 1-2 minutes.
About 2 min
Cook’s note: This helps thicken the sauce slightly.
- 7
Arrange the pieces of cod over the onion mixture in a single layer if possible.
About 2 min
- 8
Pour the warm milk over the cod, ensuring it is mostly submerged; add a splash more if needed.
About 1 min
Cook’s note: Warm milk prevents the cod from seizing up.
- 9
Add about half of the grated Parmesan cheese and half of the chopped fresh parsley to the pot.
About 1 min
- 10
Bring the mixture to a very gentle simmer, then reduce the heat to the lowest setting.
About 5 min
- 11
Cover the pot and cook for at least 3-4 hours, stirring very occasionally and gently, until the cod is incredibly tender and flakes easily and the sauce has thickened.
About 4 hr
Cook’s note: The longer and slower it cooks, the better the texture and flavor. The cod should almost melt in your mouth.
- 12
Carefully remove the cod pieces, then gently flake them with a fork, returning any skin or bones to the pot if they were not removed earlier.
About 5 min
Cook’s note: The goal is to create a creamy, almost spreadable consistency for the cod within the sauce.
- 13
Continue to cook, uncovered, for another 15-30 minutes, stirring occasionally, until the sauce reaches your desired consistency.
About 30 min
Cook’s note: The sauce should be rich and creamy, not watery.
- 14
Stir in the remaining Parmesan cheese and fresh parsley.
About 1 min
- 15
Season with salt and freshly ground black pepper to taste, keeping in mind the cod's natural saltiness and the anchovies.
About 1 min
Cook’s note: Taste before adding more salt.
- 16
Serve hot, traditionally with soft polenta.
Per serving
Nutrition
- Calories
- 834kcal
- Protein
- 107.3g
- Carbs
- 23.1g
- Fat
- 32.3g
- Fibre
- 1.8g
- Sugar
- 12.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Baccalà alla Vicentina in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of milk or water if needed to loosen the sauce, stirring frequently.
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