Entree: Italy – Veneto – Baccalà alla Vicentina (Salted cod slowly braised with onions, milk, and anchovies, traditionally served with polenta)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 15 min

Total 2 hrs 55 min

Ingredients

- 1 1/2 lb (700 g) salted cod (baccalà), soaked 24–48 hours in several changes of cold water, drained and torn into large pieces
- 3 large yellow onions, thinly sliced, about 12 oz (340 g)
- 4 anchovy fillets in oil, drained, about 0.9 oz (25 g)
- 4 tbsp (60 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) whole milk, plus extra if needed
- 1 bay leaf
- Freshly ground black pepper, to taste
- 1/2 cup (50 g) grated Parmigiano-Reggiano, plus extra for serving
- Salt as needed (use sparingly because cod retains salt)
- For the polenta:
  - 1 cup (170 g) coarse polenta (cornmeal)
  - 4 cups (960 ml) water
  - 1 tsp (6 g) kosher salt
  - 1 tbsp (15 g) butter (optional)

Instructions

1. Prepare the cod: if not already done, soak the salted cod in the refrigerator for 24–48 hours, changing the water several times; drain, remove skin and bones if desired, and tear into bite-sized pieces.
2. Cook onions slowly: in a wide, heavy skillet or casseruola, heat olive oil and butter over low heat. Add the sliced onions and bay leaf and sweat gently, stirring often, until very soft and lightly golden, about 20–30 minutes; do not rush or brown quickly.
3. Add anchovies and flour: mash the anchovy fillets into the softened onions so they dissolve. Sprinkle the flour over the onions and cook 2–3 minutes, stirring to remove raw flour taste.
4. Build the braise: nestle the cod pieces into the onion mixture. Pour in the white wine and let it reduce by half over medium-low heat. Then add the milk so the fish is nearly covered. Season with a little black pepper (and only salt if necessary).
5. Slow-cook gently: reduce heat to very low, cover partially, and simmer gently for 1 1/2 to 2 1/2 hours, stirring occasionally and adding a splash of milk if the sauce reduces too much. The cod should become very tender and the sauce creamy.
6. Finish: stir in the grated Parmigiano-Reggiano and adjust seasoning. Keep warm while you prepare polenta.
7. Cook polenta: bring water and salt to a boil, whisk in polenta in a steady stream, reduce heat and cook, stirring often, until thick and tender about 30–40 minutes (or follow package instructions for quick polenta). Stir in butter if using.
8. Serve: spoon a bed of polenta onto plates and top with generous portions of baccalà and sauce. Sprinkle extra Parmigiano if desired.