Venetian Salt Cod Stew
Venetian Salt Cod Stew is one of the most iconic dishes from Veneto, made with dried salted cod slow-cooked with onions, milk, and olive oil. This traditional Venetian recipe is rich, delicate, and deeply rooted in Italian home cooking, often served with soft polenta.
Venetian Salt Cod Stew Ingredients (Serves 2)
- 500 g dried salted cod (stockfish), soaked
- 2 onions, finely sliced
- 500 ml whole milk
- 80 ml extra virgin olive oil
- 2–3 anchovy fillets
- Flour (for coating)
- Salt and black pepper
- Fresh parsley
Method
- Soak the dried cod in cold water for 2–3 days, changing the water regularly.
- Cut into pieces and lightly coat with flour.
- In a pan, gently cook onions in olive oil until soft. Add anchovies and let them melt.
- Arrange the cod in a pot and cover with the onion mixture.
- Pour in the milk and a little extra olive oil.
- Cook on very low heat for about 2–3 hours without stirring (shake the pot gently instead).
- Season and finish with fresh parsley.
Tips and Variations
- Serve them warm, lukewarm or at room temperature.
- Use tender young green beans for the best texture.
- For a smoother sauce, pass the tomatoes through a sieve as in the original version.
- They also work well as a pasta sauce with grated cheese on top.
History of Vicenza Salt Cod Stew
As the name suggests, this dish comes from Veneto, specifically the province of Vicenza, where it has become one of the region’s most iconic recipes. Baccalà alla Vicentina reflects a long history of trade and cultural exchange, particularly with Northern Europe, where dried cod (stockfish) was introduced to Italy. Over time, local cooks transformed this preserved ingredient into a rich and delicate dish by slow-cooking it with milk, onions, and olive oil. This same balance between tradition and technique can be seen in other Venetian classics like Risotto al Nero di Seppia, where simple ingredients create deep flavour, and in dishes such as Bigoli in Salsa, which highlight the region’s strong connection between land, sea, and culinary heritage.
