Uncle Larry Adventures

Italian Classics · Veneto

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Baccalà alla Vicentina

Baccalà alla Vicentina: rehydrated salt cod braised slowly with onions, anchovy, milk and Parmigiano until creamy, served with polenta.

Baccalà alla Vicentina

Salt cod, milk and patience

Italian seafood cooked in a pan with lemon and herbs

The short version

Baccalà alla Vicentina: rehydrated salt cod braised slowly with onions, anchovy, milk and Parmigiano until creamy, served with polenta.

Prep
30 min
Cook
4 hr
Total
4 hr 30 min
Serves
6 servings

Ingredients

  • 2 lbs salt cod, soaked 48 hours
  • 3 onions, thinly sliced
  • 6 anchovy fillets
  • 2 cups whole milk
  • ½ cup grated Parmigiano-Reggiano
  • 1 cup olive oil
  • Flour, parsley, pepper

Instructions

  1. 01

    Soak the cod. Change the water every 8 hours for two days until the fish is pliable and mildly salty.

  2. 02

    Melt the onions. Cook onions slowly in olive oil for 30 minutes, then dissolve the anchovies into them.

  3. 03

    Layer the pot. Flour the cod pieces, layer with onions, cheese and parsley, then cover with milk and oil.

  4. 04

    Cook barely moving. Simmer on the lowest heat 3½ to 4 hours without stirring. Shake the pan occasionally.

Larry’s rule: Never stir it. Shake the pan instead — a spoon breaks the fish into shreds.

Nutrition (estimated, per serving)

Serving
1 serving (about 250 g)
Calories
810 calories
Protein
42 g
Carbs
16 g
Fat
67 g
Saturated fat
17 g
Fibre
2 g
Sugar
7 g
Sodium
1050 mg
Cholesterol
170 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/baccala-alla-vicentina).

Before you cook

What to know about Baccalà alla Vicentina

What it is

Baccalà alla Vicentina is a seafood recipe rooted in the measured, technique-driven cooking of Veneto. This version makes 6 servings in 4 hr 30 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: soak the cod, then melt the onions, then layer the pot. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 lbs salt cod, soaked 48 hours — supports the dish's balance, texture and regional character.
  • 3 onions, thinly sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 6 anchovy fillets — supports the dish's balance, texture and regional character.
  • 2 cups whole milk — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the seasonings and accompaniments ahead, but cook seafood close to serving for the best texture.

What to serve with it

  • Serve with lemon, seasonal vegetables and crusty bread.
  • Keep the other dishes simple so the seafood remains the focus.

Questions Larry gets asked

How long does baccalà alla vicentina take to make?
About 4 hr 30 min start to finish — roughly 30 min of prep and 4 hr of cooking. That yields 6 servings.
What do you need to make baccalà alla vicentina?
7 ingredients, starting with 2 lbs salt cod, soaked 48 hours, 3 onions, thinly sliced, 6 anchovy fillets. The full list with quantities is on this page.
How do you start baccalà alla vicentina?
Soak the cod: Change the water every 8 hours for two days until the fish is pliable and mildly salty.
How do you know when baccalà alla vicentina is done?
Cook barely moving. Simmer on the lowest heat 3½ to 4 hours without stirring. Shake the pan occasionally.
What is the most common mistake with baccalà alla vicentina?
Never stir it. Shake the pan instead — a spoon breaks the fish into shreds.
Can you make baccalà alla vicentina ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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Quick answer

How many Italian sausages do you need per person?

Plan on 1.5 Italian sausage links per adult as a main course, or 1 link per person when it is one dish among several. That is about 1/2 pound (225 g) of sausage per adult, plus 1 bell pepper and 1/2 onion each.

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