Vicenza-Style Stockfish Braised in Milk with Onions and Anchovies

What you need

• 1 kg (2.2 lb) stockfish, already soaked 2-3 days, skinned and boned, patted dry
• 300 g (10 oz) white onions, finely chopped
• 40 g (1 1/2 oz) salt-packed anchovy fillets, rinsed
• 200 ml (3/4 cup) olive oil, extra virgin, plus more if needed
• 30 g (1/4 cup) plain flour
• 400 ml (1 2/3 cups) whole milk
• 30 g (1 oz) grana padano, finely grated
• black pepper, freshly ground, to taste
• coarse salt, a little, to taste
• 3 tbsp flat-leaf parsley, chopped
• polenta, set and sliced, grilled, for serving

Method

Restated from the original video

1. 1

   Cook the onion with the anchovies and 4 tbsp of the oil in a wide pan over low heat. Stir often until the anchovies dissolve and the onion is soft, golden and jammy, 35-40 min.

2. 2

   Lay the stockfish skin side down and cut it into pieces about 6 cm (2 1/2 in) wide.

3. 3

   Spread some of the onion mixture over half of each piece, then add a little salt, pepper and a thin dusting of flour.

4. 4

   Fold each piece over like a sandwich.

5. 5

   Spread half of the remaining onion mixture over the bottom of a heavy pot just big enough to hold the pieces in one snug layer.

6. 6

   Stand the folded pieces upright side by side in the pot.

7. 7

   Cover with the rest of the onion mixture and dust with flour, pepper and the grana padano.

8. 8

   Pour in the milk, then add oil in a thin stream until the fish is just covered.

9. 9

   Set the pot on the lowest heat, partly covered. Cook at a barely moving simmer for 4 hours without stirring, shaking the pot gently now and then so nothing sticks.

10. 10

    The stockfish is ready when it is soft and white and holds its shape in big flakes.

11. 11

    Stir in the parsley, taste and add salt if needed.

12. 12

    Serve warm with slices of grilled polenta.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.