Venetian Salted Cod (Baccalà alla Vicentina)

Baccalà alla Vicentina, or Venetian Salted Cod, is a traditional dish from the Veneto region of Italy. This flavorful and hearty dish is a staple of Venetian cuisine, featuring salted cod cooked in a savory sauce.

Dairy Free Gluten Free Main Course Venetian Italian Cuisine Seafood Traditional Recipe
Venetian Salted Cod (Baccalà alla Vicentina)

Ingredients

  • 2 lbs salted cod, soaked overnight
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 cup whole milk
  • 1 cup white wine
  • 1 cup fish or vegetable broth
  • 2 tbsp all-purpose flour
  • 1 sprig fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F.
  2. Place the soaked cod in a large baking dish and cover with olive oil, garlic, and Parmigiano-Reggiano cheese.
  3. In a separate bowl, mix together the milk, white wine, and broth. Pour the mixture over the cod.
  4. Sprinkle the flour over the top of the cod and add the chopped parsley.
  5. Cover the baking dish with foil and bake for 1 hour.
  6. Remove the foil and continue baking for an additional 30 minutes, or until the cod is golden and the sauce has thickened.
  7. Season with salt and pepper to taste before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Baking dish Foil

Tools

Oven Mixing bowl Whisk

Serving suggestions

Serve the Baccalà alla Vicentina with creamy polenta or crusty bread to soak up the delicious sauce.

Tips & tricks

Soaking the salted cod overnight is essential to remove excess salt and rehydrate the fish before cooking.

Cost

$25