Bacala Alla Vincentina Recipe

• 3 lb Bacala soaked 48 hrs in four changes of water
• 4 Tbsp. Virgin extra virgin olive oil
• 4 Tbsp. Butter
• 2 x Spanish onions minced 1/2" dice
• 4 x Salted anchovies fillets removed, and soaked in lowfat milk for 4 hrs
• 1/2 tsp Cinnamon
• 1/2 c. Dry white wine
• 3 c. Lowfat milk more, if necessary
• 1/2 c. Finely-minced Italian parsley
• 4 x servings Soft polenta

1. Cut soaked bacala into 2-inch squares and check for any bones.
2. In a 12-inch frying pan, heat extra virgin olive oil and butter over medium heat.
3. Add in onions, anchovies and cinnamon and cook till onions are very soft but have not browned, 10 to 12 min.
4. Add in bacala pcs, wine and lowfat milk and bring to a boil.
5. Lower heat to simmer and cook 1 hour, adding more lowfat milk if mix becomes dry.
6. Add in minced parsley, check for seasoning and serve with soft polenta.
7. This recipe yields 4 servings.

virgin extra virgin olive oil, butter, onions, anchovies, cinnamon, white wine, milk, italian parsley, polenta

Taken from cookeatshare.com/recipes/bacala-alla-vincentina-73023 (may not work)