Baccala alla Vicentina

🛒 Ingredients

• Stockfish (soaked Baccalà, skin and bones removed) 250 g · 205 kcal
• Onions 75 g · 30 kcal
• Anchovy fillets in olive oil (drained) 5 g · 7 kcal
• Whole milk 125 g · 76 kcal
• Parmesan cheese (grated) 13 g · 54 kcal
• Extra virgin olive oil 35 g · 306 kcal
• Fresh parsley (chopped) 5 g · 2 kcal

👨‍🍳 Instructions

1. Soak the stockfish in cold water for 2-3 days, changing the water frequently, then pat dry, remove skin and bones, and cut into 5-6 cm pieces.
2. Thinly slice the onion and finely chop the anchovy fillets and fresh parsley.
3. In a heavy bottomed ovenproof dish, spread a thin layer of olive oil, then arrange a layer of stockfish, onion, anchovy, a sprinkle of Parmesan, and some parsley.
4. Repeat the layers until all ingredients are used, ensuring the top layer is stockfish, then pour the milk over everything and drizzle with remaining olive oil.
5. Bake in a preheated oven at 150°C (300°F) for about 3-4 hours, or until the fish is incredibly tender and the sauce is thick and creamy.
6. Remove from oven and let it rest for 15 minutes before serving, traditionally accompanied by polenta.