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Fish, Italy

Baccalà alla vicentina with polenta

Baccalà alla vicentina is a Venetian dish of soaked salt cod simmered slowly in milk with softened onions and anchovies, served over parmesan polenta. For 4 people, it takes 1 hour 50 minutes and a medium skill level, at €3.80 per serving. The key is a very gentle, unstirred simmer that keeps the fish in whole, tender pieces.

I'm suggesting a classic from Vicenza, salt cod simmered gently in milk with onions and anchovies, served over polenta to soak up the sauce.

Baccalà alla vicentina with polenta
Total time
1 h 50
Difficulty
Medium
Cost per person
€3.80
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The cod turns fork tender over a slow simmer in milk, almost confit like, while the softened onions and anchovies melt into a salty sweetness that flavors the whole sauce without ever overpowering it. The result has nothing in common with a seared fillet, it's soft and almost creamy, carried by a thick sauce you spoon over the polenta.

This is a weekend dish, the kind you start on a Sunday afternoon while the house takes care of itself for over an hour. It needs a bit of attention at the start and a lot of patience after that, which makes it a good choice for having people over without rushing around right before dinner.

The ingredients

4 people

Fish counter

  • Salt cod fillets, pre-soaked 800 g

Fruits and vegetables

  • Onions 4
  • Parsley 6 sprigs

Pantry

  • Anchovy filletsoften in the pantry 4
  • Flouroften in the pantry 3 tbsp
  • Instant polentaoften in the pantry 250 g
  • Olive oiloften in the pantry 6 tbsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 50 cl
  • Parmesan 40 g

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Slice the onions and let them soften slowly in the oil with the anchovies until you get a soft compote. 15 min

    Let the onions soften without browning, they should turn sweet and jammy.

  2. Cut the cod into pieces, dust them lightly with flour, and arrange them in a pot with the onions.

    Shake off each piece to remove excess flour, otherwise the sauce turns pasty.

  3. Pour in milk almost to the top and add pepper, without salting.

    Don't add salt, the soaked cod and the anchovies already bring enough.

  4. Let it simmer covered over very low heat without stirring. 1 h 15

    The cod is ready when the milk has reduced into a thick sauce and the flesh flakes apart.

  5. Make the polenta, stir in the parmesan, and serve the cod over it with parsley. 10 min

    Drizzle raw olive oil over the polenta, it adds a fruity note.

Our tips to get it right

  • Use a heavy bottomed pot, it spreads the heat evenly and keeps the milk from catching during the long simmer.
  • If the milk reduces too fast and the sauce thickens before the cod is done, add a splash of warm milk rather than water.
  • Make the polenta only in the last ten minutes, it needs to arrive hot and creamy at the table, not sit around.

The variations

  • Swap part of the milk for a light vegetable broth if you want a less rich sauce.
  • For a faster version, use instant polenta, which cooks in two minutes instead of ten.
  • Add a few capers along with the anchovies for a tangy edge that wakes up the sauce.

What to serve it with

  • A dry white wine from the Veneto
  • A bitter arugula salad
  • Grilled bread for dipping

Storage

Baccalà alla vicentina keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well, since the milk tends to split on thawing. Reheat it very gently, covered, over low heat, stirring as little as possible to keep the pieces whole.

Questions about this dish

Can I use dried salt cod instead of the pre-soaked kind?

Yes, but you'll need to soak it yourself for 24 to 48 hours, changing the water several times. Pre-soaked cod saves a lot of time and turns out just as tender.

Why shouldn't I stir the pot with a spoon?

Stirring breaks apart the cod, which becomes very delicate as it cooks. It's better to gently shake the pot now and then so the sauce blends without damaging the fish.

Can I make this dish ahead of time?

You can make it the day before and reheat it gently the next day, the flavor even improves slightly. Just cook the polenta fresh right before serving.

Can I make this without anchovies for kids?

The anchovies melt completely and don't taste strongly of fish, they mostly add saltiness and body to the sauce. If you'd rather leave them out, add a pinch more salt to make up for it.

How long does it take to make a baccalà alla vicentina with polenta?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a baccalà alla vicentina with polenta?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a baccalà alla vicentina with polenta cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

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