Baccala alla vicentina

Ingredients

For 2 people

• 8 oz dried stockfish (baccala)
• 8 cups water, for soaking the stockfish
• 1 medium yellow onion, 8 oz thinly sliced
• 2 anchovy fillets, drained
• 1 tbsp all-purpose flour
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1/2 cup whole milk
• 1/2 cup water
• 1 tbsp chopped flat-leaf parsley
• 1/4 tsp black pepper
• 1/4 tsp kosher salt
• 1/2 cup coarse yellow polenta
• 2 cups water, for the polenta
• 1/8 tsp kosher salt, for the polenta
• 1 tsp extra-virgin olive oil, for the polenta

Method

1. Soak and refresh the fishPut the 8 oz dried stockfish in a bowl, cover with 8 cups water, and refrigerate for 36 hours. Change the water 3 or 4 times during the soak. After soaking, drain, rinse, and trim away any skin, pin bones, or cartilage. Pat the fish dry and break it into 2 to 3 large pieces so it can cook evenly without falling apart.
2. Build the onion baseSet a medium saucepan or small Dutch oven over medium-low heat. Add the sliced onion, 2 tbsp olive oil, and 1 tbsp unsalted butter. Cook for 12 to 15 minutes, stirring often, until the onion is fully soft and glossy but not browned. If it starts to color, lower the heat. This slow base gives the sauce its sweetness and keeps the fish from tasting harsh.
3. Add anchovy and flourStir in the 2 drained anchovy fillets and mash them into the onions until they disappear. Sprinkle in 1 tbsp flour and cook for 1 minute, stirring constantly so the flour loses its raw taste. The mixture will look paste-like. This small amount of flour helps the milk sauce thicken without turning gluey.
4. Layer the fish and liquidArrange the stockfish pieces in the pan in a single even layer over the onion mixture. Pour in 1/2 cup whole milk and 1/2 cup water, then season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Do not stir. Shake the pan gently once to distribute the liquid, then cover tightly.
5. Braise very gentlyCook over the lowest possible heat for 1 hour 20 minutes to 1 hour 30 minutes, checking every 20 minutes to make sure the liquid is only barely moving. Add a splash of water if the pan looks dry. The fish is done when it flakes into thick, moist petals and the onions have melted into a pale, creamy sauce. If the sauce seems thin at the end, uncover and simmer 5 to 10 minutes to reduce it.
6. Finish with parsley and adjust textureSprinkle in 1 tbsp chopped parsley and gently nudge the pan once so the sauce coats the fish. Taste a small spoonful of sauce and, if needed, add the remaining 1/8 tsp kosher salt. Keep the pieces whole as you transfer them to warm plates or a shallow serving dish, then spoon the onion sauce over the top. Chill leftovers within 2 hours.
7. Cook the polentaWhile the fish finishes, bring 2 cups water to a simmer in a small saucepan. Whisk in 1/2 cup coarse yellow polenta and 1/8 tsp kosher salt. Cook over low heat for 15 to 20 minutes, stirring often, until thick and creamy and no raw graininess remains. Stir in 1 tsp olive oil for a softer finish. Serve the baccala over the polenta or alongside it.