Codfish Vicenza-Style

Codfish Vicenza-Style

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June 7, 2022

A delicious way to cook cod is “baccalà alla vicentina”, or in the style of the northern Italian city of Vicenza. Both stockfish (air-dried codfish, which is the original ingredient of the receipe) and salt cod may be used.

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Category Fish
Country Italy
Prep 15 mins
Cook 60 mins
Ready-in 75 mins
Yields 2 people
Skill Level Easy


400 g stockfish (air-dried codfish, which is the original ingredient of the receipe) or salt cod
25 g parsley
1 onion
250 ml protein-free milk
2 anchovies
15 g Parmigiano Reggiano cheese
1 knob of butter
flour as required
2 tablespoons extra virgin olive oil

Nutritional Table

Energy 395
Protein 45 g
Lipids 13.9 g
Carbohydrate 13.9 g
Sodium 157 mg
Phosphate 276 mg
Potassium 457 mg

Cooking Method


  1. Finely chop the onion and put it in a pan with a drizzle of oil over low heat
  2. Add the cleaned and desalted anchovies
  3. Add the finely chopped parsley
  4. Roughly cut the stockfish after removing the thorns
  5. If you use salt cod you must take into account that it must be desalted at least from the previous day, changing water several times
  6. Pass the pieces of stockfish in the flour and then pour them into the pan with the onion, always keeping the heat low for about 2 minutes
  7. Add the milk and a knob of butter and cook for about an hour
  8. When cooked, sprinkle with Parmesan cheese and pepper as required