Cod alla Vicenza: the recipe for a main fish dish typical of Venetian cuisine

Illinois Vincentian cod it’s a second of tasty and aromatic fish from the city of Vicenza. A much-loved dish even beyond regional borders, prepared, despite what its name might suggest, with the stockfishor cod dried in the wind and not preserved in salt.

Linguistic ambiguity aside, because in Veneto cod is called codfish, it is an exquisite dish, ideal to serve on a special occasion or a dinner between friends based on fish, paired, as tradition dictates, with a portion of homemade polenta: soft or more consistent and grilled.

It is a somewhat long and laborious recipe, which will require at least 4 hours of cooking but, once ready, will give great satisfaction to the table. Here the fish is first dipped in flour, then stuffed like a sandwich with le onionspreviously stewed in a pan with the anchovies, diluted in a base of extra virgin olive oil and chopped parsley, and then cooked over low heat covered with the latte and thehodgepodgepoured into the pan in equal quantities: the result will be an appetizing delicacy that melts in your mouth, to be enjoyed even at snack time.appetizer on warm toasted bread.

We have used already soaked cod but, alternatively, you will have to keep it soaked for about 72 hours, changing the water at least 2 or 3 times a day. At the time of purchase, prefer Norwegian, possibly from spider quality: with particularly lean and firm meat, it is preserved whole and in the air for at least three months before being put on the market.

Discover how to prepare cod Vicenza by following the step-by-step procedure and advice. If you liked this recipe, try other typical dishes with cod:

How to prepare cod Vicenza

Peel the onions and cut them finely 1.

Chop the parsley with a knife 2.

Collect the desalted anchovies and the chopped parsley in a pan and pour 50 ml of extra virgin olive oil 3.

add the onions 4 and let them dry over low heat.

When the onions are soft and the anchovies have melted, transfer to a fine mesh strainer. 5let the cooking oil drain into a bowl and reserve.

Place 1 slice of cod on a cutting board, spread the onion mixture over it, and season with salt and pepper; then sprinkle with the grated Parmesan cheese 6cover with another slice of fish and cut the fillet into slices about 2 cm wide.

Pass them through flour 7 and remove the excess.

Add the oil from the reserved onions to the skillet and place on the floured slices. 8close to each other.

Cover the cod with a mixture of oil and milk 9in equal quantities, and cook over low heat for about 4 hours, stirring gently from time to time with a wooden spoon.

After the cook time, transfer the fish to a serving plate. 10.

Garnish with a few parsley leaves and serve the cod Vicenza with slices of roasted white polenta eleven.

storage

The baccala alla vicentina can be kept in the fridge, in an airtight container, for 1 day Maximum.