Baccala Alla Vicentina (Vicenza Style Cod) Recipe

• 1 lb stockfish, (dry cod)
• 2 x fresh anchovies, unsalted and boneless
• 20 ml garlic, minced salt, (very little)
• 1/4 Tbsp. parmigiano-reggiano, fresh grated
• 1 1/4 c. onions, sliced
• 1 c. lowfat milk
• 2 c. extra virgin extra virgin olive oil fresh grnd black pepper

1. Cod should be cleaned, skinless and boneless.
2. Anchovies should be fresh or possibly defrosted frzn Sauteeonions in oil till transparent.
3. if using salted stockfish, pre-soak in cool running water for at least 24 hrs, and wash pcs individually every 8 hrs.
4. In a bowl, mix the parsley, garlic and anchovies.
5. With a fork, spread some of the mix on each piece of fish, sprinkle with cheese and roll up.
6. Slice rolls into pcs about 1 1/2 inches wide and coat in flour mixed with a little cheese and pepper.
7. Shake off excess.
8. Place fish bits in an oiled shallow roasting pan and cover with sauteed onions.
9. Season with salt and pepper, add in lowfat milk and bake in oven preheated to 140C(275F) for 4 hrs, turning fish occasionally and adding oil if necessary.
10. Remove from oven, top with more parsley and serve immediately.

stockfish, fresh anchovies, garlic, parmigianoreggiano, onions, milk, extra virgin

Taken from cookeatshare.com/recipes/baccala-alla-vicentina-vicenza-style-cod-73065 (may not work)