Vicenza-Style Stockfish (Baccalà alla Vicentina)
Baccalà alla vicentina Say it: bahk-ka-LAH ah-lah vee-chen-TEE-nah
Baccalà alla vicentina is a beloved dish from the province of Vicenza in Veneto, northern Italy. Dried stockfish is slowly simmered until meltingly tender in a rich sauce of onions, olive oil, anchovies, milk, and a touch of Parmesan. Traditionally prepared on Christmas Eve and during Lent, it is a comforting winter main course whose silky texture and savory depth come from hours of gentle cooking. It is always served with soft polenta to soak up the flavorful sauce.
Vicenza-Style Stockfish (Baccalà alla Vicentina)
Baccalà alla vicentina
Pronounced bahk-ka-LAH ah-lah vee-chen-TEE-nah
- Serves
- 4
- Prep
- 30 min
- Cook
- 3 hr 30 min
- Total
- 4 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the dried stockfish in a large bowl, cover with cold water, and soak in the refrigerator for 48 hours, changing the water 3–4 times a day. Rinse well under cold running water at the end.
Pat the soaked fish dry and cut it into 2-inch (5 cm) pieces. Set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the thinly sliced onions and cook very gently, stirring often, for 20–25 minutes until they are completely soft and translucent but not browned.
Stir in the chopped anchovies and cook for another 2–3 minutes until they melt into the onions.
Add the pieces of stockfish to the pot in a single layer. Pour in the milk, season lightly with salt and pepper, and bring to a bare simmer.
Cover the pot with a lid, reduce the heat to the lowest possible setting, and cook for 3 hours. Stir very gently every 30 minutes, adding a splash of warm milk or water if the sauce becomes too dry. The fish should become fork-tender and almost fall apart.
In the last 15 minutes of cooking, stir in the grated Parmesan and most of the chopped parsley. Taste and adjust seasoning.
Spoon the baccalà and its creamy sauce over hot, soft polenta. Sprinkle with the remaining parsley and serve immediately.
Regional variants
Some families add a few chopped pine nuts or a pinch of cinnamon in the final minutes. In nearby areas a touch of white wine is sometimes added with the milk.
Cook's notes
- The secret to this dish is extremely slow, even cooking; never let the sauce boil or the milk may curdle.
- Choose high-quality dried stockfish that is firm and not overly yellow. Soaking time is essential for tenderness.
- Traditional Vicenza cooks use a terracotta pot (tegame di coccio) for even heat distribution.
Serve with
Freshly made soft polenta and a glass of light red wine such as Bardolino or Valpolicella.
Make ahead and storage
The baccalà tastes even better the next day. Refrigerate in its sauce up to 2 days and reheat very gently on the stovetop with a splash of milk.
