Try this Baccala Alla Vicentina (Vicenza-Style Cod) recipe, or contribute your own.

Still searching for what to cook ?

Name: Baccala Alla Vicentina (Vicenza-Style Cod)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 tb Parmigiano-Reggiano; Fresh ground black pepper; Salt (very little); 2 cl Garlic, chopped; 1 1/4 c Onions, sliced; 1 lb Stockfish (dry cod); 1 c milk; 2 Fresh anchovies, unsalted; 2 c Extra Virgin Olive Oil

Find the most delicious recipes here

INGREDIENTS

1/4 tb Parmigiano-Reggiano
Fresh ground black pepper
Salt (very little)
2 cl Garlic, chopped
1 1/4 c Onions, sliced
1 lb Stockfish (dry cod)
1 c milk
2 Fresh anchovies, unsalted
2 c Extra Virgin Olive Oil

Servings

INSTRUCTIONS

Cod should be cleaned, skinless and boneless. Anchovies should be fresh or defrosted frozen Saute onions in oil until transparent. if using salted stockfish, pre-soak in cold running water for at least 24 hours, and wash pieces individually every 8 hours. In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some of the mixture on each piece of fish, sprinkle with cheese and roll up. Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed with a little cheese and pepper. Shake off excess. Place fish bits in an oiled shallow roasting pan and cover with sauted onions. Season with salt and pepper, add milk and bake in oven preheated to 140C(275F) for 4 hours, turning fish occasionally and adding oil if necessary. Remove from oven, top with more parsley and serve immediately.

NOTES

Alert editor

Baccala Alla Vicentina (Vicenza-Style Cod)

1/4 tb Parmigiano-Reggiano
 Fresh ground black pepper
 Salt (very little)
2 cl Garlic, chopped
1 1/4 c Onions, sliced
1 lb Stockfish (dry cod)
1 c milk
2 Fresh anchovies, unsalted
2 c Extra Virgin Olive Oil

Cod should be cleaned, skinless and boneless. Anchovies should be fresh or  defrosted frozen Saute onions in oil until transparent. if using salted  stockfish, pre-soak in cold running water for at least 24 hours, and wash  pieces individually every 8 hours. In a bowl, mix the parsley, garlic and  anchovies. With a fork, spread some of the mixture on each piece of fish,  sprinkle with cheese and roll up. Slice rolls into pieces about 1 1/2  inches wide and coat in flour mixed with a little cheese and pepper. Shake  off excess. Place fish bits in an oiled shallow roasting pan and cover with  sauted onions. Season with salt and pepper, add milk and bake in oven  preheated to 140C(275F) for 4 hours, turning fish occasionally and adding  oil if necessary. Remove from oven, top with more parsley and serve  immediately.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (240g)
Recipe Makes: 4 Servings

Calories: 964
Calories from Fat: 964 (100%)

Amt Per Serving		% DV

	Total Fat 108.4g	145 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 78.9g
	Polyunsanturated Fat 11.4g
Cholesterol 1.6mg		0 %
Sodium 14.4mg		0 %
Potassium 24.8mg		1 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.7g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 964

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe