Baccalà alla Vicentina

Ingredients

• 2.2 lb (1kg) dried stockfish (or well-soaked salt cod)
• 1 lb (450g) onions, thinly sliced
• 5 anchovy fillets
• 1/2 cup (120ml) olive oil, plus extra for the pan
• 4 cups (1 liter) whole milk
• 1/2 cup grated Parmesan
• 2 tbsp all-purpose flour
• Black pepper to taste
• Soft white polenta, to serve

Before you cook

• Soak the stockfish in cold water for 2 to 3 days, changing the water twice a day, until it softens.
• Drain the stockfish, remove the skin and any bones, and tear the flesh into large chunks.
• Thinly slice the onions.

Steps

1. Coat the bottom of a heavy pot generously with olive oil.
2. Scatter a third of the sliced onions and a couple of the anchovy fillets over the oil.
3. Dust the fish chunks lightly with flour and lay half of them over the onions.
4. Repeat the layers of onion, anchovy and fish, finishing with a layer of onion on top.
5. Drizzle the remaining olive oil over everything.
6. Pour in the milk until it just covers the layers.
7. Sprinkle the grated Parmesan and black pepper over the top.
8. Bring to a bare simmer over low heat, uncovered.
9. Cook at the gentlest simmer for 3 to 4 hours, without stirring with a spoon — instead shake the pot occasionally so nothing sticks.
10. The dish is ready when the fish has broken into soft flakes and the sauce has thickened and turned pale gold.
11. Serve hot, spooned over soft white polenta.