Baccalà alla Vicentina is a classic Venetian seafood dish made with salt cod slowly braised in milk, onions, anchovies, and olive oil until exceptionally tender. Traditionally served with creamy polenta, it is one of the signature dishes of the Veneto region.
Pat the soaked cod dry and cut it into large serving pieces.
Lightly coat each piece with the flour.
Traditional Baccalà alla Vicentina should simmer gently—never boil—as slow cooking allows the fish to become tender without falling apart. Gently shaking the pot instead of stirring helps preserve the delicate pieces of cod.
Heat a few tablespoons of olive oil in a large Dutch oven over medium heat.
Add the onions and cook slowly until soft and translucent, about 15 minutes.
Stir in the garlic and anchovies, cooking until the anchovies dissolve.
Arrange the cod pieces over the onion mixture in a single layer.
Pour in the milk and the remaining olive oil.
Sprinkle with the grated Parmigiano-Reggiano and freshly ground black pepper.
Cover and cook over very low heat for about 3 hours, gently shaking the pot occasionally. Do not stir with a spoon.
Sprinkle with chopped parsley during the last few minutes of cooking.
Taste and adjust the seasoning if needed.
Serve hot over creamy polenta.
