Baccala Alla Vicentina (Vicenza-Style Cod)

5 hours Prep: 1 hours Cook: 4 hours

1100 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	fish, cod	stockfish, dry
2	each	anchovy fillets	fresh, unsalted, skinless and boneless
2	each	garlic cloves	chopped
1	x	salt	(very little)
1/4	tablespoon	parmesan, parmigiano-reggiano cheese, grated	fresh grated
1 1/4	cups	onions	sliced
1	cup	milk
2	cups	olive oil, extra-virgin
1	x	black pepper	fresh ground

Directions

Cod should be cleaned, skinless and boneless. Anchovies should be fresh or defrosted frozen.

Saute onions in oil until transparent. if using salted stockfish, pre-soak in cold running water for at least 24 hours, and wash pieces individually every 8 hours.

In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some of the mixture on each piece of fish, sprinkle with cheese and roll up. Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed with a little cheese and pepper. Shake off excess.

Place fish bits in an oiled shallow roasting pan and cover with sautéd onions. Season with salt and pepper, add milk and bake in oven preheated to 140C(275F) for 4 hours, turning fish occasionally and adding oil if necessary. Remove from oven, top with more parsley and serve immediately.

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Nutrition Facts

Serving Size 323g

Amount per Serving

Calories 1100 90% of calories from fat

	% Daily Value*
Total Fat 110.0g	169%
Saturated Fat 16.0g	80%
Trans Fat 0.0g
Cholesterol 54mg	18%
Sodium 95mg	4%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	3%
Sugars 5.0g
Protein 23.0g	46%