Veneto Main Course
Baccala alla Vicentina
Make baccala alla Vicentina with soaked salt cod, onions, milk, olive oil, anchovy, parsley, and soft polenta.
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Serves
- 6
- Level
- Moderate
Instructions
- Check the soaked cod for bones and pat it dry.
- Cook onions gently in olive oil until soft and sweet.
- Add anchovies and mash them into the onions.
- Layer cod with the onion mixture, parsley, milk, and a little black pepper in a heavy pot.
- Cover and simmer very gently until the fish flakes and the sauce turns creamy.
- Shake the pot occasionally instead of stirring hard so the fish stays in pieces.
- Serve with soft polenta and adjust salt only at the end.
This baccala alla Vicentina recipe is a gentle Venetian-style salt cod braise with onions, milk, olive oil, anchovy, and parsley. Soft polenta is the natural partner for the creamy sauce.
Why This Baccala alla Vicentina Recipe Works
Low heat keeps soaked salt cod tender. Onions and milk mellow the fish while anchovy deepens the sauce without making it taste aggressively fishy.
Key Tips
- Buy salt cod that has already been soaked if you want an easier timeline.
- Keep the simmer barely active; boiling can toughen the fish.
- Serve immediately or reheat gently, adding a splash of milk if needed.
Variations and Serving Ideas
The same technique helps when you want Venetian salt cod, salt cod with polenta, and Vicenza baccala. Keep the character of Baccala alla Vicentina in mind: choose good ingredients, control texture, and serve the dish when its contrast and aroma are at their best.
Veneto Main Course seafoodcodbraisedpolenta
