Dried stockfish

In the Vicenza preparation, the dried fish is soaked, layered with onion, oil, milk and grated cheese, then cooked slowly until tender. The local dish is called baccalà alla vicentina, but its ingredient list names stoccafisso rather than salted cod. Stockfish is sold in more than one fish species, so check the label when the recipe specifies cod.

For this Vicenza method, beat the dried fish well and soak it in cold water for two to three days, changing the water every four hours. Keep it refrigerated during rehydration; cold water at 2–4°C is suitable. After the soak, continue with the covered, slow cook.

Slice onion finely and soften it in olive oil with chopped salted sardines; add parsley off the heat. Layer the soaked fish with this soffritto, then add milk and grated Grana. Keep the dish covered and cook gently until the fish is tender and the liquid has reduced into the sauce.

Look for dried stockfish identified as cod and check whether it is already beaten or cut. Do not substitute salted cod: it starts from a different preserved form and needs a different preparation.

Keep the soaking fish under cold water in the refrigerator and change the water on the recipe’s schedule. Once rehydrated, follow the fish seller’s instructions and cook promptly.