📝 About This Recipe
Hailing from the historic city of Vicenza, this legendary dish transforms humble dried stockfish into a silky, melt-in-your-mouth delicacy. Unlike many Italian seafood dishes, this preparation relies on a slow, gentle simmer in a rich bath of milk, olive oil, and aged Grana Padano, creating a complex flavor profile that is both rustic and incredibly sophisticated. It is a true labor of love that represents the pinnacle of Venetian culinary tradition, perfect for a cozy Sunday dinner or a festive celebration.
🥗 Ingredients
The Fish
- 1 kg Dried Stockfish (Gadus Morhua) (high quality, already soaked for 48-72 hours with water changes every 4 hours)
The Soffritto and Aromatics
- 500 grams White Onions (very thinly sliced)
- 300 ml Extra Virgin Olive Oil (use a high-quality, mild Italian oil)
- 4-5 pieces Salted Anchovy Fillets (rinsed and deboned)
- 1 bunch Fresh Parsley (finely chopped)
- 1 clove Garlic (minced)
The Braising Liquid and Seasoning
- 500 ml Whole Milk (room temperature)
- 50 grams Grana Padano or Parmigiano Reggiano (freshly grated)
- 1/2 cup All-purpose Flour (for dusting the fish)
- to taste Fine Sea Salt (be careful as anchovies are salty)
- to taste Black Pepper (freshly cracked)
- 1 pinch Cinnamon (optional, for a traditional Renaissance touch)
👨🍳 Instructions
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1
Ensure your stockfish has been properly soaked for at least 48 hours until soft. Drain the fish, remove the skin and any remaining bones carefully, then cut the flesh into uniform square chunks (about 5-6 cm each).
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2
In a large skillet, heat 100ml of the olive oil over low heat. Add the sliced onions and cook very slowly for about 15-20 minutes until they are translucent and soft but not browned.
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3
Add the anchovy fillets to the onions. Use a wooden spoon to mash them until they dissolve into the oil. Stir in the minced garlic and half of the chopped parsley, cooking for just another minute.
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4
Prepare a shallow bowl with the flour. Lightly salt and pepper each piece of fish, then dredge them in the flour, shaking off any excess.
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5
Take a heavy-bottomed earthenware pot (traditional) or a Dutch oven and spread a few spoonfuls of the onion/anchovy mixture on the bottom.
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6
Arrange the floured fish pieces side-by-side in the pot in a single layer. Cover with a portion of the onion mixture and a sprinkle of Grana Padano.
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7
Create a second layer of fish if necessary, repeating the onion and cheese topping until all ingredients are used.
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8
Pour the remaining olive oil and the whole milk over the fish until it is almost completely submerged. Add the pinch of cinnamon if using.
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9
Place the pot over a very low flame. The secret to this dish is 'pipare'—a gentle simmering where the liquid barely bubbles.
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10
Cook uncovered for 4 to 4.5 hours. Crucially, do NOT stir the fish at any point. Instead, occasionally rotate or gently shake the pot to prevent sticking.
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11
The dish is ready when the liquid has thickened into a creamy, ivory-colored sauce and the oil has partially separated. The fish should be incredibly tender.
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12
Taste the sauce and adjust salt only if necessary. Sprinkle with the remaining fresh parsley before serving.
💡 Chef's Tips
Always use stockfish (dried cod), not baccalà (salted cod), for the most authentic Vicentina texture. Never stir the pot during the long simmer; stirring will break the delicate fish flakes into a mush. If the sauce looks too dry during cooking, add a splash more warm milk, but do not drown it. The flavor actually improves the next day, so consider making it 24 hours in advance and reheating gently. Use a heat diffuser under your pot if cooking on a gas stove to ensure the lowest possible even temperature.
🍽️ Serving Suggestions
Serve alongside thick slices of grilled yellow or white polenta for the classic Venetian experience. Pair with a medium-bodied white wine from the region, such as a Vespaiolo di Breganze or a Soave Classico. Add a side of sautéed bitter greens like radicchio or chicory to balance the richness of the milk and oil. A crisp glass of Prosecco Superiore acts as a wonderful palate cleanser between bites. Finish the meal with a small glass of Grappa to aid digestion after this rich, satisfying main.