Baccala alla Veneta

Name: Baccala alla Veneta
Prep time: 2 d 1 h 10 min
Cook time: 2 d 1 h 10 min
Total time: 2 d 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters all-purpose flour; 11 cloves garlic, thinly sliced; 237 milliliters milk; 4 Tbsps extra-virgin olive oil; 1 large Spanish onion, thinly sliced; 59 milliliters freshly grated Parmigiano-Reggiano; 237 milliliters polenta or cornmeal; 2 Tbsps salt; 4 servings Salt and freshly ground black pepper; 454 grams dried salt cod, soaked for 48 hours, water changed at least twice daily; 3 salt-packed anchovies, soaked and drained; 946 milliliters water

Baccalan alla Venetan is a pescatarian recipe with 4 servings. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 81g of protein, 21g of fat, and a total of 716 calories. From preparation to the plate, this recipe takes about 49 hours and 10 minutes. If you have salt and pepper, polenta, salt, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a 12 to 14-inch saute pan, heat 2 tablespoons over medium-high heat until hot, but not smoking.

Equipment you will use

Frying Pan

Add the onion and anchovies and cook until the anchovies are breaking up, about 5 minutes.

Ingredients you will need

Anchovies

Onion

Add 1 thinly sliced garlic and continue cooking until the anchovies have dissolved completely, about more 5 minutes.

Ingredients you will need

Anchovies

Garlic

Meanwhile, remove the skin from the reconstituted codfish, and slice the flesh in half lengthwise.

Ingredients you will need

Cod

Cut both pieces of fish cross-sectionally into 1-inch pieces.

Ingredients you will need

Fish

Place the flour and 2 tablespoons of Parmigiano into separate shallow bowls. Dredge a piece of fish in the flour, then the cheese and set aside. Repeat with the remaining pieces of fish. In a large skillet, heat 2 tablespoons extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Parmigiano Reggiano

Cheese

All Purpose Flour

Fish

Equipment you will use

Frying Pan

Bowl

Add the fish pieces and the remaining 10 thinly sliced garlic cloves. Cook the fish until golden, then flip.

Ingredients you will need

Whole Garlic Cloves

Fish

Add the onion anchovy mixture and the milk and bring to a boil. Flake the fish with a fork to see if it is cooked.

Ingredients you will need

Anchovies

Onion

Fish

Milk

Add 1/2 cup grated cheese and a drizzle of extra-virgin olive oil. Divide the hot polenta evenly among 4 warmed bowls. Spoon the hot codfish and sauce over the polenta and serve immediately.

Ingredients you will need

Extra Virgin Olive Oil

Cod

Polenta

Cheese

Sauce

Equipment you will use

Bowl

In a 3-quart saucepan, heat water and salt until boiling.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.

Ingredients you will need

Polenta

Equipment you will use

Wooden Spoon

Whisk

Equipment

Ingredients

Servings:

59milliliters

all-purpose flour 11cloves

garlic, thinly sliced 237milliliters

milk 4Tbsps

extra-virgin olive oil 1large

Spanish onion, thinly sliced 59milliliters

freshly grated Parmigiano-Reggiano 237milliliters

polenta or cornmeal 2Tbsps

salt 4servings

Salt and freshly ground black pepper 454grams

dried salt cod, soaked for 48 hours, water changed at least twice daily 3

salt-packed anchovies, soaked and drained 946milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.