Venetian Salt Cod Stew

Baccalà alla Vicentina with polenta traditional Venetian dish
Traditional Italian baccalà alla vicentina served with creamy polenta on a rustic plate, soft natural lighting, authentic Italian kitchen setting, high detail, warm tones, food photography style

Venetian salt cod stew is a slow, gentle dish. The cod must be properly soaked before cooking, then simmered quietly until it flakes without becoming dry. The sauce should feel savoury and rounded, often served with polenta.

The biggest risk is salt. Taste the cod after soaking and before seasoning the dish. Some pieces need more rinsing; others are already mild enough.

Preparing Salt Cod

If the cod is not already soaked, it needs time in cold water with several changes. Once ready, pat it dry and remove bones. Cut into even pieces so they cook at the same pace.

Ingredients for Italian Baccalà

  • 700 g soaked salt cod.
  • 2 onions, sliced thinly.
  • Milk for gentle cooking.
  • Extra virgin olive oil.
  • Anchovy fillets, optional for depth.
  • Parsley and black pepper.
  • Flour, if lightly coating the cod.
  • Polenta for serving.

Cooking Gently

Soften the onions in olive oil without browning them hard. Add the cod, milk and oil, then cook at a low simmer. The pan should barely bubble. Strong boiling can toughen the fish.

As it cooks, the sauce thickens and the cod becomes tender. Do not stir aggressively; shake the pan or turn pieces gently.

Serving with Polenta

Soft polenta is the natural partner because it catches the sauce. Serve the cod hot, with parsley and black pepper.

How to Judge the Salt Level

With salted cod stew, the most important test happens before cooking. Taste a small flake of the soaked cod. It should be pleasantly seasoned, not aggressively salty. If it is still too strong, soak and rinse it again.

Season the dish late, because the cod and anchovies already bring salt. Pepper and parsley can be added freely, but salt should be treated carefully.

Serving Venetian Salt Cod

Serve with soft polenta while the sauce is still warm and loose. The polenta gives the stew a gentle base and makes the dish feel complete without needing many extra sides.

More Northern Seafood Recipes

For more seafood from northern Italy, try Venetian Anchovy Pasta, Scampi alla Busara and Cacciucco.

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