Baccalà alla Vicentina

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 20 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: This helps thicken the sauce slightly.

7. 7

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

   Ongeveer 2 min

8. 8

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 1 min

10. 10

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

    Ongeveer 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.

    Ongeveer 4 uur

    Tip van de kok: 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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 30 min

    Tip van de kok: The sauce should be rich and creamy, not watery.

14. 14

    Stir in the remaining Parmesan cheese and fresh parsley.

    Ongeveer 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.

    Ongeveer 1 min

    Tip van de kok: Taste before adding more salt.

16. 16

    Serve hot, traditionally with soft polenta.