Name: Baccalà alla vicentina
Prep time: 45 min
Cook time: 285 min
Total time: 3210 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 1,000 g Dried stockfish (Use dried stockfish that has already been beaten. Soak in cold water in the refrigerator for 2–3 days, changing the water every 4 hours; drain and remove the bones.); 275 g Yellow onion (Finely sliced.); 500 ml Extra-virgin olive oil (150 ml for the onions; the remaining 350 ml for the casserole.); 3 pieces Salted sardines (Rinse off the salt, remove the bones and chop.); 500 ml Whole milk; 20 g Flour (For lightly coating the fish.); 50 g Grana Padano (For the sauce.); 15 g Flat-leaf parsley (Finely chopped.); Salt (To taste.); Black pepper (To taste.)

Soak the dried stockfish in cold water in the refrigerator for two to three days, changing the water every four hours. Keep the pan at a very gentle simmer and gently rotate the pan without stirring the fish; the fish should become tender while the sauce thickens around it. Serve with soft polenta.

By Italia Magnifica · Updated October 2026

Prep: 45 min
Cook: 4 hr 45 min
Rest: 48 hr
Serves: 12
Difficulty: Medium

Baccalà alla vicentina

Prep 45 min · Cook 4 hr 45 min · Rest 48 hr · Serves 12 · Difficulty Medium

Ingredients

Skip to the method

12 servings

1,000 g2¼ lb
Dried stockfishUse dried stockfish that has already been beaten. Soak in cold water in the refrigerator for 2–3 days, changing the water every 4 hours; drain and remove the bones.Use dried stockfish that has already been beaten. Soak in cold water in the refrigerator for 2–3 days, changing the water every 4 hours; drain and remove the bones.
275 g9½ oz
Yellow onionFinely sliced.Finely sliced.
500 ml2 cups
Extra-virgin olive oil150 ml for the onions; the remaining 350 ml for the casserole.⅔ cup for the onions; the remaining 1½ cups for the casserole.
3 pieces3 pieces
Salted sardinesRinse off the salt, remove the bones and chop.Rinse off the salt, remove the bones and chop.
500 ml2 cups
Whole milk
20 g2½ tbsp
FlourFor lightly coating the fish.For lightly coating the fish.
50 g1¾ oz
Grana PadanoFor the sauce.For the sauce.
15 g½ oz
Flat-leaf parsleyFinely chopped.Finely chopped.
SaltTo taste.To taste.
Black pepperTo taste.To taste.

Method

Soak the already-beaten dried stockfish in cold water in the refrigerator for two to three days, changing the water every four hours. Drain it, remove the bones and cut it into pieces.Soak the already-beaten dried stockfish in cold water in the refrigerator for two to three days, changing the water every four hours. Drain it, remove the bones and cut it into pieces.
Finely slice the onions. Cook gently in 150 ml olive oil for about 15 minutes, until soft. Add the chopped, rinsed and deboned salted sardines. Remove from the heat and stir in the parsley.Finely slice the onions. Cook gently in ⅔ cup olive oil for about 15 minutes, until soft. Add the chopped, rinsed and deboned salted sardines. Remove from the heat and stir in the parsley.
Spread a few spoonfuls of the onion mixture over the bottom of a heavy casserole. Lightly flour the fish and nestle the pieces snugly side by side. Add the remaining onion mixture, milk, Grana Padano, salt and pepper, then the remaining 350 ml oil. Use a snug pan so the liquid covers the fish.Spread a few spoonfuls of the onion mixture over the bottom of a heavy casserole. Lightly flour the fish and nestle the pieces snugly side by side. Add the remaining onion mixture, milk, Grana Padano, salt and pepper, then the remaining 1½ cups oil. Use a snug pan so the liquid covers the fish.
Cover and cook over very low heat for about four and a half hours. Turn the pan gently from time to time; do not stir the fish.Cover and cook over very low heat for about four and a half hours. Turn the pan gently from time to time; do not stir the fish.
Check that the fish is tender and the sauce has thickened. Serve with soft polenta.Check that the fish is tender and the sauce has thickened. Serve with soft polenta.