Baccalà alla Vicentina (Veneto Dried Cod Braised with Onion and Milk)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g salt cod, soaked overnight and drained
- 2 onion, finely sliced
- 4 anchovy fillets in oil
- 400 ml whole milk
- 30 g parmesan, grated
- 30 g plain flour
- 2 tbsp flat-leaf parsley, chopped
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 445 kcal
- Protein
- 50.9 g
- Carbohydrate
- 16.7 g
- of which sugars
- 9.2 g
- Fat
- 18.4 g
- of which saturates
- 5.7 g
- Fibre
- 1.4 g
- Salt
- 5.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a large pan and soften the onion for 12-15 minutes until very soft, then stir in the anchovies until they melt into the onion.
- 2
Pat the salt cod dry, dust in the flour and nestle into the pan with the onion.
- 3
Pour over the milk, cover and cook on the lowest heat for 30-35 minutes, without stirring too much, until the fish flakes easily.
- 4
Scatter over the parmesan and parsley, drizzle with the remaining olive oil, and warm through for 2 minutes.
- 5
Serve with crusty bread or polenta.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.