Italian
Baccalà alla Vicentina
A slow-cooked Vicenza classic made with soaked stockfish, onions, anchovies, milk, olive oil, and Grana Padano. The fish becomes tender and creamy after hours of gentle cooking, traditionally served with soft yellow polenta.
Watch it madeGialloZafferano · 8:39
Ingredients
- Soaked stockfish, preferably Ragno quality600g
- Yellow onions, thinly sliced300g
- Extra-virgin olive oil90ml
- Salted anchovy fillets, rinsed and boned3 fillets
- Fresh flat-leaf parsley, finely chopped2 tbsp
- All-purpose flour20g
- Grana Padano, finely grated25g
- Whole milk250ml
- Fine sea saltto taste
- Freshly ground black pepperto taste
- Coarse yellow polenta120g
- Water for polenta500ml
Method
- If using dried stockfish, beat it lightly, soak it in cold running or frequently changed water for 3 days, then drain well.
- Open the soaked stockfish, remove the central bone and any pin bones, keep the skin on, and cut the fish into large pieces.
- Warm half the olive oil in a heavy terracotta or thick-bottomed casserole and gently cook the onions for about 20 minutes until soft but not browned.
- Add the anchovies to the onions and let them melt into the oil, then stir in the chopped parsley.
- Lightly season the stockfish pieces with pepper, dust them with flour, and sprinkle with grated Grana Padano.
- Spread a little of the onion mixture on the bottom of the casserole and lay in the stockfish pieces in a single snug layer, skin side down.
- Cover the fish with the remaining onion mixture, pour in the milk, and add the remaining olive oil.
- Set the casserole over the lowest possible heat and cook uncovered for about 4 hours, letting it barely tremble rather than boil.
- Do not stir the fish; instead, gently shake the pan from time to time so the sauce thickens without breaking the pieces.
- Taste near the end and add salt only if needed, as the anchovies and stockfish may already be savory.
- For the polenta, bring the water to a boil with a pinch of salt, whisk in the cornmeal, and cook until thick and soft, stirring often.
- Serve the baccalà hot or warm with its creamy onion sauce spooned over soft polenta.
Common questions
Can I substitute cod or another fish for stockfish in Baccalà alla Vicentina?
Yes, but the flavor and texture change. Salt cod is the closest substitute if properly soaked and desalted first. Fresh cod works only as a last resort and will cook faster, so reduce the braise time and handle gently.
How long does the soaking and cooking take?
Dried stockfish needs about 3 days of soaking in cold water, changed often, before cooking. After assembly, the casserole cooks very slowly on the lowest heat for about 4 to 5 hours, until the fish is very tender.
What are the most common mistakes when making this dish?
Don’t let the onions brown, don’t skip thorough soaking, and don’t boil the casserole. Also avoid stirring during cooking, which can break the fish. The heat must stay very low so the sauce emulsifies gently and stays creamy.
How should I store leftovers, and can I reheat them?
Store leftovers covered in the refrigerator for up to 2 days. Reheat very gently over low heat or in a low oven with a splash of milk if needed. Strong reheating can dry out the fish and separate the sauce.
What should I serve with Baccalà alla Vicentina?
Serve it with soft or medium-coarse yellow polenta, ideally hot and freshly cooked. The polenta balances the rich sauce and is the traditional pairing. A simple bitter green salad can work on the side, but keep the plate otherwise minimal.