fish cooked(Stockfish cooked "alla vicentina" )

Preparation Time: 24 hours
Number of Servings: 12
Nutrition Info: The proteins of baccala' have a high biological value since they contain all the essential amino acids. In contrast with this optimal proteic supply, a complete absence of carbohydrates or glucides is to be reported. Lipids are interesting from a qualitative point of view. Among the vitamins which are to be found in baccalà, vitamins PP and B1 stand out for their abundance. On the contrary vitamin C is not there at all. Among minerals contained in baccalà the richness of calcium and phosphate is remarkable. Before the drying process, the liver of the fresh cod is pulled out, and cod-liver oil, rich in vitamin D, is made out of it. Maize porridge (polenta), with no PP vitamin and with scarce essential amino acids, of which baccalà is rich, abundantly compensates for the lack of carbohydrates in the latter.

Ingredients:

2 lb dried cod

1 lb onions

4 cups (1 liter) extra-virgin olive oil

3-4 anchoves

2 cups fresh milk

little wheat flour

2 oz (50 gr.)

grated Parmesan cheese

minced parsley

salt and pepper

Directions: Soak the dried cod, already beaten, in cold water, changing the latter every 4 hours for 2-3 days. Skin some of the dried cod, split the fish lengthwise, pick out fish-bone and all the bones. Cut it into square pieces, possibly the same size. Slice the onions finely, brown them with a glass oil in a small frying pan, get the salt out of boneless anchovies, chop them and add them to the onions. Finally, after putting out the fire, add some minced parsley. Dredge the stockfish pieces in flour, sprinkle them with a souce made of onions - browned in oil - and lay them one by the other in a terra cotta or aluminium saucepan or in a pyrex dish ( on the bottom of which some spoonful of the afore-mentioned sauce will be poured in advance; cover the fish with the rest of the sauce, add the milk, the grated parmesan cheese, salt and pepper. Pour the oil until all the pieces are completely covered, levelling them out. Cook on a very low flame for about four hours and a half, moving every now and then the saucepan in a circle, without ever stirring. The word in Venetian dialect that describes this phase of cooking is "pipare". Only experience will be able to define the exact cooking of dried cod, which may differ in consistency depending on the specimen. Serve it hot with sliced polenta: baccalà alla vicentina is also delicious after a 12-24 hours rest.

Submitted By: Alessandro Varese of Vicenza, IT
Email/Web Site: alessandro.varese@qitaly.it
Original Source of Recipe: edited by Venerabile Confraternita del Bacalà alla Vicentina
Date Submitted: 6/18/2001 12:18:58 PM