🐟 Baccalà alla vicentina

Name: Baccalà alla vicentina
Total time: 300 min
Yield: 6
Cuisine: Italy · Vicenza, Veneto
Ingredients: 1 kg dried cod (stockfish), soaked in water for 3–4 days; 500 g onions, thinly sliced; 4 anchovy fillets; 500 ml milk; 60 g grated parmesan; 300 ml olive oil; A handful of parsley, salt and pepper

Origin: Italy · Vicenza, Veneto

338kcal

per serving · 250 g

135kcal

per 100 g

40 gProtein16 g / 100 g

16 gFat6.5 g / 100 g

8 gCarbs3 g / 100 g

Baccalà alla vicentina is the signature dish of Vicenza: dried cod (stockfish) slowly stewed for hours with onions, anchovies, milk, olive oil and grated parmesan until it becomes soft, creamy and deeply savoury. Despite the name, it is made with air-dried stockfish rather than salted cod. It is traditionally served hot with soft or grilled polenta.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein16 g protein per 100 g — 47% of the calories

Not vegetarianbecause of: salt cod, anchovies

Not veganbecause of: salt cod, milk, anchovies, parmesan

Contains dairybecause of: milk, parmesan

Allergens

Contains (in a typical recipe):

⚠ Fish ⚠ Milk

What it is made of

salt codmilkonionanchoviesparmesan

Recipe

6 servings300 min

Ingredients

1 kg dried cod (stockfish), soaked in water for 3–4 days
500 g onions, thinly sliced
4 anchovy fillets
500 ml milk
60 g grated parmesan
300 ml olive oil
A handful of parsley, salt and pepper

Method

Soak the dried cod in cold water for 3–4 days, changing the water twice a day, until soft. Remove skin and bones and cut into pieces.
Cook the onions gently in 100 ml olive oil until soft, add the anchovies and parsley and stir until the anchovies dissolve.
Lay the cod pieces snugly in a heavy pot, spread the onion mixture over each layer and scatter with parmesan, pepper and a little salt.
Pour in the milk and the rest of the oil until the fish is just covered. Simmer on the lowest heat for about 4 hours without stirring, only gently shaking the pot now and then.
Rest for at least an hour (it is even better the next day) and serve warm with polenta.

How to make it lighter

The traditional recipe uses a lot of olive oil: halving it and adding a little more milk still gives a creamy result.
Take a smaller portion of fish with a generous serving of polenta and a green salad.
Use parmesan as a light sprinkle between layers rather than a thick coat.

History

Dried cod reached the Veneto from Norway, and the story often told links it to the Venetian captain Pietro Querini, who was shipwrecked on the Lofoten Islands in 1432 and brought stockfish home. Over the centuries Vicenza developed its own slow-cooked recipe. A local confraternity in the town of Sandrigo now promotes the dish and holds an annual festival in its honour.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →