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Baccala Alla Vicentina (Vicenza-Style Cod)

 

74

Yield

4

servings

Prep

1

hrs

Cook

4

hrs

Ready

5

hrs

Trans-fat Free, Low Carb, Low Sodium
 

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)
*
¼ tablespoon Parmesan cheese
fresh grated
1 ¼ 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.

Sauté 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 1½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 110090% of calories from fat
 % Daily Value *
Total Fat 110g 169%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 95mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 46g
Vitamin A 3% Vitamin C 9%
Calcium 11% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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