Vicenza's Codfish

This Italian main course is traditional of Vicenza, a city located in the northern part of Italy, 80 km far way from Venice. This Italian recipe has a long tradition that starts around 1400 when a Venetian expedition got lost in one of the Norwegian island. Here they discover how the Norwegian preserve the codfish in a dry way. So when they got back to Vicenza they brought with them some of this fish and they start to prepare it in a delicious main course that was called “Baccalla alla Vicentina” that means “ Vicenza’s Codfish”. This Italian recipe was prepared originally with the dry codfish (that in Italy we called stoccafisso) but you can prepare it also with the salted codfish. If you buy the salted codfish, you cannot use it immediately but you have to dip it in water for at least 2 days changing the water at least 2 – 3 times per day. After this preparation you can start with the preparation of this delicious Italian recipes. If you don’ have enough time you can buy also the codfish already de-salted. Beyond the codfish the other main ingredient of this recipe is onion and milk. This Italian main course is often prepared for Christmas lunch because it can be a all in one course that you can serve with Polenta. Here I described the recipe of Vicenza’s Codfish served with Potatoes as an alternative to Polenta but the one with Polenta is also very very delicious you should try both.

INGREDIENTS (for 6 – 8 people):
1200 g or 42 oz of Codfish
2 Big White Onion
80 g or 1 cup of Parmesan
50 g or 1 ,7 oz of Parsley
6 Anchovies
100 g or 1 cup of Flour
500 ml or 2 cups of Milk
300 ml or 1-1/3 cup of extra virgin olive oil
Black pepper

PREPARATION TIME: 20 minutes

COOKING TIME: 3 – 4 hours

WINE: Chardonnay delle Venezia (White Wine)

PREPARATION
If you bought the salted codfish remember that you have to start 2 days before because you have to dip the codfish in water and change it 2 – 3 times per day in order to remove all the excess of salt.



Chop the onions and saute’ them in a lot of extra virgin olive oil together with the anchovies in pieces.



When the onions are cooked add the parsley.



If the codfish still has the skin remove it and then cut it big square pieces and flour them.



Now in a large pan put a little bit of the browned onion,



the pieces of codfish and the parmesan then start again with the rest of the onion, codfish and parmesan.



Sprinkle with black pepper and don’t add salt because the codfish is already enough salted. When the pan is full cover the codfish with the milk and the rest of extra virgin olive oil.



Now start the cooking on a low flame for 3 – 4 hours covered. Remove the lip at the end of the cooking. Serve the codfish with warm polenta or potatoes.
BUON APPETITO!