> Vicenza style Salted Codfish

Vicenza style Salted Codfish

Da Remo Restaurant offers all the most exquisite delicacies of the best traditional Veneto cuisine, above all the delicate Vicenza style Salted Codfish.
The heir of a long tradition and studies performed by the Venerabile Confraternita del Baccalà alla Vicentina, Da Remo Restaurant offers this historical dish, remaining faithful to the original recipe, rediscovering the authentic flavour of this historical dish.

The difference in the names lies in the type of conservation used for the fish once caught.
The name Salt Cod refers to cod that immediately after being caught, and while still onboard the fishing vessel, is cleaned and salted inside barrels to dry and conserve it.
Stockfish, on the other hand, is brought onto the shore and left to dry for months in the open air, on special wooden grates.

Prepare the salt cod by leaving it to soak in cold water for at least 2 to 3 days, changing the water every 4 hours. Fillet the fish and cut it into pieces. Prepare a sauté of onions, oil and salt cured sardines. After switching off the fire, add a sprig of chopped parsley.
Roll the pieces of stockfish in flour, sprinkling them with the prepared sauté and cook in an aluminium/terracotta pan or casserole dish, adding milk, grated Grana Padana, salt and pepper, and coating them with oil.
Cook on a low fire for at least 4 and a half hours, without mixing, but from time to time rotating the pan in a clockwise direction.

1 Kg dry stockfish– 250-300 g onions
1/2 litre extra virgin olive oil
3 salt cured sardines
½ litre fresh milk – a little white flour
50 g grated Grana Padano
a sprig of chopped parsley
salt and pepper
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