Living All’Italiana – Recipe - Recipe

Baccalà alla Vicentina

One of the most delicious ways to make baccalà is the baccalà alla vicentina, in the style of the northern Italian city of Vicenza, slowly simmered in milk, flavored with a savory soffritto of onions and parsley.

What is it?

Baccalà alla Vicentina is cooked stockfish or cod in sauce. Stockfish needs to be soaked in several changes of water over 3 or even 4 days before you can cook it. Some recipes even instruct to beat the cod with a mallet to soften it before soaking. Now let’s go over the traditional recipe!

  • Difficulty: Easy
  • Preparation: 20 min
  • Cooking: 360 min
  • Servings: 6 people


  • Stockfish (spider type, soaked for about 3 days) 1 kg
  • White onions 300 g
  • Desalted salted sardines 40 g
  • 00 flour to taste
  • Coarse salt to taste
  • Whole milk 180 g
  • Grana Padano PDO 20 g
  • Black pepper to taste
  • Extra virgin olive oil 180 g
  • Parsley to taste


  • The stockfish must already be soaked for about 3 days and dried overnight.
  • First, chop the onion and desalt the sardines, rinsing them thoroughly under water.
  • Then pour them into a pan together with the chopped onion, add a generous drizzle of oil, mix, and cook for about 50-60 minutes over low heat until the sardines have melted, the onions are well wilted, and you have obtained a sort of amber colored cream.
  • Now switch to cod, spider variety.
  • Take the soaked, boned, and opened fillet with the skin intact.
  • Then stuff with a part of the onion mixture, spreading it only on one half; season with coarse salt and a pinch of freshly ground pepper.
  • Finally, sprinkle a thin layer of flour.
  • Close the cod as if it were a sandwich and cut it into pieces about 6 cm wide.
  • Equip yourself with a pan and sprinkle about half of the remaining onion mixture on the bottom.
  • Arrange the pieces of stockfish vertically inside the pan.
  • Cover with the remaining onion, sprinkle again with a little flour, add a pinch of coarse salt, pepper, Grana Padano and pour over all the milk.
  • Then add the oil slowly until the cod is completely covered.
  • At this point, let it cook for about 4-5 hours over low heat. (If you prefer, you can cover with a lid, while leaving a part uncovered to let the steam escape). After 5 hours the cod will be soft, white, and not too flaky; the aroma will be intense.
  • Finally add the chopped parsley, mix, and serve together with slices of polenta, as tradition dictates.
  • The last step is to pour a glass of Prosecco DOC to accompany your meal.

Enjoy your meal!