Baccala Alla Vicentina – Veneto

Stockfish Vicenza style – Veneto

Salting and drying has been for a long time the only way to make fish durable and therefore transportable. So it was possible that recipes for the preparation of baccala developed all over Italy. It is eaten in Naples (steamed with paprika) as well as in Abruzzo (with enough celery) or in the regions of Lombardy and Umbria, far from the sea. The Vicenza version, however, has one more peculiarity, because in Veneto the dried cod is called baccala and not stoccafisso, as is usually the case, while the salted cod (which in the rest of Italy is called ‘baccala’) is called ‘bertagnin’ and is rarely used.

Cut the soaked stockfish in half lengthwise and skin it, carefully removing all the bones. Remove the salt from the anchovy fillets, pluck the parsley leaves from the stems and chop both with a chopping knife. Chop the onions and garlic.

Heat a mug of oil in a frying pan and sauté the onions and garlic. Add the minced anchovies and parsley and toss briefly in the onion mixture. Remove from the heat and coat one half of the stockfish with half of this mixture. Place the other half of the fish on top and press well together. Cut these ‘sandwiches’ into strips 4-5 inches wide.

Mix Parmesan and flour and sprinkle on a plate. Place the fish strips on the

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