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Baccalà alla vicentina with polenta

Baccalà alla vicentina is a Venetian dish for 4 people, ready in 75 minutes, medium difficulty, around €4.80 per person. Desalted cod simmers very gently in milk with softened onions and anchovies, then gets served over creamy parmesan polenta. The key to success is keeping the milk at a bare simmer so the fish stays tender instead of falling apart.

Tonight it's a real taste of the Veneto, baccalà alla vicentina, tender salt cod simmered in milk with onions, served over creamy polenta.

Baccalà alla vicentina with polenta
Total time
1 h 15
Difficulty
Medium
Cost per person
€4.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Here the cod is neither dry nor salty, it turns tender from simmering slowly in milk with onions cooked almost to a jam. The anchovies melt completely into the sauce and add depth without you ever tasting them directly, that's the quiet secret of this dish. Creamy parmesan polenta soaks up that milky sauce, mild and fragrant at the same time.

This is a Sunday dish, or one for a quiet evening when you have time to let it simmer without rushing. It calls for patience more than skill, so it suits a meal for two or for adults who enjoy discovering regional Italian cooking. Mon Chou suggests it as a change from grilled fish, a plate that simmers gently instead.

The ingredients

4 people

Fish counter

  • Desalted salt cod 800 g

Fruits and vegetables

  • Onions 4
  • Parsley 6 sprigs

Pantry

  • Anchovy fillets in oiloften in the pantry 6
  • 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
  • Grated parmesan 40 g

Allergens Fish, Lactose

The step by step recipe

  1. Cut the cod into large pieces, remove any bones, and dredge the pieces in flour.

    Pat the cod dry first, the flour sticks better and the fish browns more evenly.

  2. Soften the sliced onions in the oil over low heat with the anchovies until the anchovies break down. 15 min

    Mash the anchovies with a fork in the pan, they'll disappear right into the sauce.

  3. Place the cod in a Dutch oven with the onions, cover with warm milk, add the parsley and pepper, and let it simmer very gently. 40 min

    The milk should barely simmer, otherwise it will split and the fish will fall apart.

  4. Cook the polenta in salted water according to the package, stirring, then stir in the parmesan. 8 min

    Pour the polenta in a steady stream while whisking, it won't form lumps.

  5. Serve the cod and its sauce over the hot polenta, with a drizzle of olive oil and parsley.

    This dish tastes even better reheated the next day, once the flavors have had time to meld.

Our tips to get it right

  • Use a wide pot so the cod cooks in a single layer, it holds together better and the milk coats every piece evenly.
  • Don't salt the sauce before the end, the anchovies and parmesan already bring plenty of salt.
  • If you desalt the cod yourself, taste a small cooked piece before starting the recipe to make sure it's no longer salty.

The variations

  • Swap the salt cod for fresh cod lightly salted the day before, cooking will be faster and the flavor milder.
  • For a fish free version, soften the onions and anchovies the same way with sliced button mushrooms, served over the same polenta.
  • To save time, use instant polenta that cooks in 2 minutes and shorten the fish's simmering time slightly.

What to serve it with

  • A glass of dry white wine
  • A bitter arugula salad
  • Grilled bread for soaking up sauce

Storage

The baccalà keeps for 2 days in the fridge in a sealed container, ideally kept separate from the polenta. Reheat it over very low heat with a splash of milk to loosen the sauce. It's best not to freeze it, since milk and fish don't hold up well to thawing.

Questions about this dish

Can you make baccalà alla vicentina ahead of time?

Yes, cook the fish and its sauce the day before, it only tastes better reheated gently. Cook the polenta at the last minute so it stays creamy.

Do you really need anchovies in this dish?

The anchovies melt completely into the sauce and you don't taste them as anchovies, they just add savory depth to the milk sauce. Without them, the dish would lack that background flavor.

Can you use fresh cod instead of salt cod?

Yes, it's the simplest option if you don't have time to desalt salt cod. Lightly salt the fresh cod a few hours ahead and shorten the simmering time a bit.

Why does the milk sauce sometimes split?

This happens when the milk boils too hard while the fish cooks. Keep it at a very light, almost invisible simmer so the sauce stays smooth.

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

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

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

About 600 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 €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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