Recipe

Baccalà alla Vicentina

Venetian Delight: Creamy Baccalà with a Twist

4.6 out of 5

Indulge in the flavors of Italian cuisine with this traditional Venetian dish, Baccalà alla Vicentina. This recipe showcases the delicate balance of creamy textures and rich flavors that make it a beloved classic.

Seafood› Fish Dish› Saltwater Fish Dish› Baccalà alla Vicentina

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

30 minutes

Cooking time

30 minutes

Total time

60 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Low-carb, Keto-friendly, Mediterranean diet

Allergens

Fish, Dairy

Not suitable for

Vegan, Vegetarian, Dairy-free, Nut-free, Paleo

Ingredients

500g (1.1 lb) salted cod 500g (1.1 lb) salted cod
500ml (2 cups) whole milk 500ml (2 cups) whole milk
60ml (1/4 cup) extra virgin olive oil 60ml (1/4 cup) extra virgin olive oil
1 large onion, finely chopped 1 large onion, finely chopped
2 cloves of garlic, minced 2 cloves of garlic, minced
1 teaspoon anchovy paste 1 teaspoon anchovy paste
250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
Salt and pepper, to taste Salt and pepper, to taste
Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

Calories (kcal / KJ): 450 kcal / 1880 KJ
Fat (total, saturated): 30g, 12g
Carbohydrates (total, sugars): 10g, 5g
Protein: 35g
Fiber: 1g
Salt: 2g

Preparation

1.
Soak the salted cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2.
Drain the cod and cut it into large pieces.
3.
In a large pot, combine the milk and olive oil. Add the cod and bring to a gentle simmer over low heat. Cook for 20 minutes, until the cod is tender.
4.
In a separate pan, heat some olive oil and sauté the onion and garlic until translucent.
5.
Add the anchovy paste to the pan and cook for a minute, stirring well to incorporate.
6.
Transfer the cod to the pan with the onion mixture, gently breaking it into smaller pieces.
7.
Pour in the heavy cream and simmer for another 10 minutes, until the sauce thickens slightly.
8.
Season with salt and pepper to taste.
9.
Serve the Baccalà alla Vicentina hot, garnished with fresh parsley.

Treat your ingredients with care...

Salted cod — Soaking the cod for 24 hours is crucial to remove excess salt and rehydrate the fish. Make sure to change the water every 6 hours for best results.

Tips & Tricks

For a richer flavor, you can add a splash of white wine to the sauce while simmering.
Serve the Baccalà alla Vicentina with a side of creamy polenta to complement the flavors and textures.