Vicenza-style salted cod, also known as Baccalà alla Vicentina, is a traditional Italian dish from the Veneto region. The dish is made by marinating salted cod in milk, then slowly cooking it in a rich sauce made with onions, anchovies, and olive oil. The result is a tender and flavorful fish that is perfect for a hearty and comforting meal. If you are interested in trying your hand at making this delicious dish, here is a step-by-step guide on how to make Vicenza-style salted cod.

First, you will need to procure some good quality salted cod. Look for dried salted cod in your local fish market or specialty stores. Soak the cod in water for at least 48 hours, changing the water several times to remove excess salt. This step is crucial as it rehydrates the fish and makes it suitable for cooking.

Once the cod is properly soaked, it’s time to start marinating it. Fill a large bowl with milk and place the cod in it. Make sure the fish is fully submerged in the milk and let it marinate for 24 hours in the refrigerator. The milk not only helps to remove any residual saltiness but also adds a delicate flavor to the fish.

After marinating, remove the cod from the milk and pat it dry with paper towels. Cut the fish into serving-sized pieces, roughly 2-3 inches wide. Set the pieces aside while you prepare the sauce.

In a large, deep pan, heat a generous amount of olive oil over medium heat. Add finely chopped onions and cook until they become soft and translucent. This will take about 8-10 minutes. Stir occasionally to prevent them from sticking to the bottom of the pan.

Next, add a few anchovy fillets to the pan. Anchovies are the secret ingredient that adds a unique depth of flavor to the dish. They melt into the sauce, enhancing the taste of the cod. Mash the anchovies with a fork until they dissolve in the pan.

Now it’s time to add the cod to the sauce. Gently place the fish pieces into the pan, making sure they are evenly coated with the onion and anchovy mixture. Pour in some white wine, about a cup or two, and let it simmer for a few minutes until it evaporates. This helps to remove any fishy taste and adds complexity to the dish.

Lower the heat and cover the pan with a lid. Let the cod simmer for about 45 minutes to an hour, or until the fish is tender and easily flakes apart with a fork. Throughout the cooking process, check the pan occasionally and add a bit of water if the sauce becomes too dry.

Once the fish is fully cooked, it’s time to serve. Vicenza-style salted cod is traditionally served with polenta, a classic Italian staple. Prepare a creamy polenta according to package instructions or your preferred recipe. Spoon the cod onto a serving plate, making sure to include some of the sauce. Serve it alongside the polenta, and garnish with parsley or fresh herbs.

Making Vicenza-style salted cod requires a bit of time and effort, but the result is a truly remarkable dish that captures the essence of Italian home cooking. The tender and flavorful fish, combined with the rich sauce and creamy polenta, creates a meal that is both comforting and satisfying. So, gather the ingredients and get ready to savor this traditional Venetian delight.

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