📝 About This Recipe
Transport your senses to the canals of Venice with this legendary preparation of salt cod, known as Baccalà alla Vicentina. This dish transforms humble, cured fish into a luxurious, melt-in-your-mouth masterpiece through a gentle, slow-simmering process in high-quality olive oil and milk. It is a celebration of patience and tradition, offering a rich, savory depth that is perfectly balanced by the sweetness of caramelized onions and the brine of anchovies.
🥗 Ingredients
The Fish
- 2 lbs Dry Salted Cod (Baccalà) (thick center-cut fillets preferred)
- 1/2 cup All-purpose flour (for dredging)
The Aromatics & Base
- 3 large Yellow Onions (very thinly sliced)
- 1.5 cups Extra Virgin Olive Oil (use a high-quality, mild oil)
- 4-6 pieces Salted Anchovy Fillets (rinsed and minced)
- 1/2 cup Fresh Italian Parsley (finely chopped)
- 2 pieces Garlic Cloves (minced)
The Braising Liquid & Seasoning
- 2 cups Whole Milk (room temperature)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 pinch Cinnamon (optional, for authentic historical depth)
👨🍳 Instructions
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1
Begin the rehydration process 48 hours in advance. Place the salt cod in a large container and cover with cold water. Keep it in the refrigerator, changing the water every 8 hours to flush out the excess salt.
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2
After 48 hours, drain the cod and pat it dry with paper towels. Remove any remaining skin and carefully extract any small bones using tweezers.
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3
Cut the cod into uniform squares, approximately 2-3 inches in size.
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4
In a large skillet, heat 1/4 cup of the olive oil over medium-low heat. Add the sliced onions and cook slowly for about 15-20 minutes until they are translucent and soft, but not browned.
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5
Stir the minced anchovies, garlic, and half of the parsley into the onions. Cook for another 2 minutes until the anchovies have dissolved into a paste.
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6
In a shallow bowl, season the flour with black pepper. Lightly dredge each piece of cod in the flour, shaking off any excess.
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7
Select a heavy-bottomed Dutch oven or a deep earthenware pot. Spread a few spoonfuls of the onion-anchovy mixture on the bottom.
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8
Arrange the cod pieces side-by-side in the pot. Cover the fish with the remaining onion mixture and sprinkle the grated Parmigiano-Reggiano over the top.
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9
Pour the remaining olive oil and the milk over the fish until it is nearly submerged.
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10
Place the pot over the lowest possible heat setting. The liquid should barely 'smile'—meaning a tiny bubble should break the surface only occasionally.
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11
Simmer uncovered for 3 to 4 hours. Do not stir the fish, as it will break apart; instead, occasionally rotate or gently shake the pot to prevent sticking.
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12
The dish is ready when the liquid has emulsified into a thick, creamy sauce and the fish is incredibly tender.
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13
Garnish with the remaining fresh parsley and a final crack of black pepper before serving.
💡 Chef's Tips
Be patient with the soaking process; skipping this leads to an aggressively salty dish that is inedible. Use the highest quality olive oil you can afford, as it makes up a significant portion of the sauce's flavor profile. Never boil the milk and oil mixture; high heat will cause the milk to curdle and the fish to become tough. If you have leftovers, this dish tastes even better the next day as the flavors continue to meld in the fridge. For an extra touch of richness, you can add a tablespoon of butter to the sauce in the final 30 minutes of cooking.
🍽️ Serving Suggestions
Serve alongside thick slices of grilled white or yellow polenta to soak up the creamy sauce. A crisp, high-acidity white wine like a Soave Classico or a Pinot Grigio balances the richness perfectly. Pair with a side of sautéed bitter greens, such as rapini or radicchio, to cut through the fat. Serve in warmed shallow bowls to keep the olive-oil-based sauce from cooling too quickly.