Baccalà alla Vicentina

🛒 Ingredients

• Stockfish (Stoccafisso), desalted 167 g · 142 kcal
• Onion 25 g · 10 kcal
• Garlic 2 g · 3 kcal
• Anchovy fillets in oil, drained 5 g · 14 kcal
• Whole Milk 86 g · 52 kcal
• Extra Virgin Olive Oil 18 g · 165 kcal
• All-purpose Flour 5 g · 18 kcal
• Grana Padano (or Parmesan), grated 10 g · 39 kcal
• Fresh Parsley, chopped 3 g · 1 kcal

👨‍🍳 Instructions

1. Begin by soaking the desalted stockfish in cold water for 2-3 days, changing the water frequently, then cut it into medium-sized pieces.
2. Finely chop the onion, garlic, and anchovy fillets; gently sauté them in a good amount of olive oil in a wide, shallow oven-safe pan until softened.
3. Lightly dust the fish pieces with flour, then arrange them in a single layer over the aromatic base in the pan.
4. Pour over the remaining olive oil and milk, then sprinkle with grated Grana Padano, ensuring the fish is mostly submerged in the liquid.
5. Cook very slowly over low heat for 3-4 hours, or in an oven at 150°C (300°F), until the fish is incredibly tender and flakes easily, and the sauce is creamy.
6. Season with freshly ground black pepper and chopped fresh parsley, then serve hot, traditionally accompanied by soft polenta.