Baccalà alla Vicentina

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If using dried salt cod, ensure it has been properly desalted by soaking it in cold water for 2-3 days, changing the water every 8-12 hours.

   Kokkens note: The salt cod should feel soft and pliable after soaking.

2. 2

   Drain the desalted cod, remove any remaining bones and skin, then cut it into approximately 4-5 cm pieces.

   Ca. 10 min.

   Kokkens note: You can ask your fishmonger to prepare the cod for you.

3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat.

   Ca. 2 min.

4. 4

   Add the chopped yellow onion and cook gently for about 15-20 minutes, until it is very soft and translucent but not browned.

   Ca. 20 min.

   Kokkens note: Cooking the onion slowly is crucial for developing sweetness and flavor.

5. 5

   Stir in the minced garlic and mashed anchovy fillets, cooking for another 2-3 minutes until fragrant.

   Ca. 3 min.

   Kokkens note: The anchovies will dissolve and add a savory depth without making the dish taste fishy.

6. 6

   Sprinkle the all-purpose flour over the onion mixture and stir well to create a roux, cooking for 1-2 minutes.

   Ca. 2 min.

   Kokkens note: This helps thicken the sauce slightly.

7. 7

   Arrange the pieces of cod over the onion mixture in a single layer if possible.

   Ca. 2 min.

8. 8

   Pour the warm milk over the cod, ensuring it is mostly submerged; add a splash more if needed.

   Ca. 1 min.

   Kokkens note: Warm milk prevents the cod from seizing up.

9. 9

   Add about half of the grated Parmesan cheese and half of the chopped fresh parsley to the pot.

   Ca. 1 min.

10. 10

    Bring the mixture to a very gentle simmer, then reduce the heat to the lowest setting.

    Ca. 5 min.

11. 11

    Cover the pot and cook for at least 3-4 hours, stirring very occasionally and gently, until the cod is incredibly tender and flakes easily and the sauce has thickened.

    Ca. 4 t.

    Kokkens note: The longer and slower it cooks, the better the texture and flavor. The cod should almost melt in your mouth.

12. 12

    Carefully remove the cod pieces, then gently flake them with a fork, returning any skin or bones to the pot if they were not removed earlier.

    Ca. 5 min.

    Kokkens note: The goal is to create a creamy, almost spreadable consistency for the cod within the sauce.

13. 13

    Continue to cook, uncovered, for another 15-30 minutes, stirring occasionally, until the sauce reaches your desired consistency.

    Ca. 30 min.

    Kokkens note: The sauce should be rich and creamy, not watery.

14. 14

    Stir in the remaining Parmesan cheese and fresh parsley.

    Ca. 1 min.

15. 15

    Season with salt and freshly ground black pepper to taste, keeping in mind the cod's natural saltiness and the anchovies.

    Ca. 1 min.

    Kokkens note: Taste before adding more salt.

16. 16

    Serve hot, traditionally with soft polenta.