📝 About This Recipe
A cornerstone of Venetian gastronomy, Baccalà alla Vicentina is a masterpiece of slow-cooking that transforms dried stockfish into a tender, milky delicacy. This historic dish from Vicenza relies on the gentle poaching of fish in a sea of olive oil, onions, and anchovies, creating a rich, savory emulsion. Served over a bed of golden, stone-ground polenta, it offers a soul-warming contrast of textures and flavors that has been celebrated by the Doges for centuries.
🥗 Ingredients
The Baccalà
- 800 grams Dried Stockfish (Gadus Morhua) (soaked for 48 hours with water changes every 8 hours)
- 500 grams White Onions (very thinly sliced)
- 500 ml Extra Virgin Olive Oil (use a high-quality, mild Italian oil)
- 4-5 fillets Salted Anchovies (rinsed and desalted)
- 500 ml Whole Milk (room temperature)
- 1/2 cup All-purpose Flour (for dusting the fish)
- 50 grams Grana Padano or Parmigiano Reggiano (freshly grated)
- 1 bunch Fresh Parsley (finely chopped)
- to taste Salt and White Pepper
The Polenta
- 400 grams Yellow Cornmeal (coarse stone-ground 'Bramata' style)
- 1.5 liters Water
- 1 tablespoon Sea Salt
- 30 grams Unsalted Butter (optional for extra creaminess)
👨🍳 Instructions
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1
Begin by prepping the pre-soaked stockfish. Remove the skin and bones carefully, then cut the fish into uniform squares (about 5cm each). Pat them thoroughly dry with paper towels.
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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 until they are translucent and soft, but not browned. This should take about 15-20 minutes.
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3
Add the anchovy fillets to the onions. Use a wooden spoon to mash them until they dissolve into a paste. Stir in half of the chopped parsley and remove from heat.
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4
Season your flour with a pinch of salt and white pepper. Lightly dredge each piece of fish in the flour, shaking off any excess.
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5
Prepare a heavy-bottomed earthenware pot (traditional) or a Dutch oven. Spread a few spoonfuls of the onion-anchovy mixture on the bottom.
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6
Arrange the fish pieces side-by-side in the pot. Cover with the remaining onion mixture, the grated cheese, and the rest of the parsley.
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7
Pour the remaining olive oil and the milk over the fish until it is almost completely submerged. Do not stir.
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8
Place the pot over the lowest possible flame. The liquid should 'pipare' (Venetian for barely simmering/whispering). Cook uncovered for 4 to 4.5 hours. Avoid stirring; instead, gently shake the pot occasionally to prevent sticking.
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9
While the fish finishes, prepare the polenta. Bring the water to a boil in a heavy pot and add the salt.
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10
Whisk in the cornmeal in a slow, steady stream to avoid lumps. Switch to a wooden spoon and cook over low heat, stirring frequently, for 45-50 minutes until thick and pulling away from the sides.
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11
Once the polenta is done, stir in the butter if using. Keep it warm and covered.
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12
Check the baccalà; the sauce should be thick, creamy, and emulsified. The fish should be incredibly tender. Adjust seasoning with salt only if necessary, as the anchovies are salty.
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13
Spoon a generous mound of hot polenta onto warmed plates. Create a small well in the center and ladle the baccalà and its luscious sauce over the top.
💡 Chef's Tips
Always use stockfish (dried cod) rather than salt cod for the most authentic texture; if using salt cod, reduce soaking time to 24 hours. Never stir the fish while it simmers; stirring will break the delicate flakes—just shake the pot gently. The 'pipare' (gentle simmer) is crucial; if the heat is too high, the milk will curdle and the oil will separate. This dish actually tastes even better the next day after the flavors have fully melded; simply reheat very gently. Use a flame tamer (heat diffuser) under your pot to ensure the most even, low heat distribution.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vespaiolo di Breganze or a Soave Classico. Serve with a side of sautéed bitter greens like radicchio or chicory to cut through the richness. For a rustic touch, allow leftover polenta to cool, slice it, and grill it until charred before serving with the fish. A final drizzle of raw, high-quality extra virgin olive oil just before serving enhances the aroma. Finish the meal with a small glass of Grappa to aid digestion, as is tradition in the Veneto region.