Codfish vicentina
Seafood dishes are popular along the coastline of Veneto, and one local specialty is codfish vicentina. Featuring dried, salted cod which is cooked in milk, this meal is full of flavour. Serve with polenta for a tasty northern dish that will win over family and friends. Some say this meal tastes even better the next day, so be sure to save the leftovers!
• 1 kg dried codfish, tenderised
• 250g onions, finely chopped
• 500ml extra virgin olive oil
• 3 salted sardines, chopped
• 500ml fresh milk
• White flour, as needed
• 50g grated parmesan cheese
• 1 sprig parsley, chopped
• Salt and pepper, for seasoning
• Instant polenta, to serve (optional)
1. Soak dried codfish in cold water for 2-3 days, changing the water every four hours.
2. Cut codfish lengthwise, remove the bones and cut into pieces.
3. Heat half of the oil in a medium pan over medium heat. Cook onions until browned.
4. Add salted sardines and continue to cook.
5. Remove from heat and add parsley.
6. Coat codfish pieces in flour and then with the mixture.
7. On the bottom of a heavy-based pan place a few spoonfuls of the mixture. Arrange codfish pieces side by side in the dish.
8. Cover codfish with the remaining mix and add milk and cheese. Season with salt and pepper.
9. Add the remaining oil to cover, and level codfish out.
10. Cook over a very low heat for about 4 ½ hours, occasionally rotating the dish without moving the fish.
11. Meanwhile, prepare the polenta; instant, if preferred. Cut into squares.
12. Once codfish is cooked, sprinkle with chopped parsley and serve hot over polenta.