Pesce alla Vicentina - Beyond Baccalà
Traditional European fish dishes in Lent often feature dried or salted cod known as Baccalà, Stockfisch, Clipfish and similar. These are the odd planks of dried fish found in Italian and some other specialty food stores, or perhaps in soaked form in the same places.
But I am not going to give you a recipe for them, as such. The cod baccalà is made from is usually from one of the most unsustainable sources of fish which, unaccountably and tragically, we keep exploiting (see here for an interesting exception). Avoiding particular fish doesn't mean giving up all the pleasure of traditional recipes - find another firm, white fish that flakes well (US readers, have a look here - more for Australians soon). This northern Italian recipe is named for Vincenza but popular around the Veneto.
Ingredients
500g firm white fish
2-3 Tbps olive oil
1 onion, finely chopped
2 cloves garlic, chopped
2-3 anchovy fillets, chopped
2 Tbps finely chopped parsley
1 cup milk
1 Tbp pecorino cheese, grated
Polenta to serve
Method
Preheat oven to 180C/350F. In an oven-proof pan, warm olive oil and saute onions until transparent, then add garlic. After another 1-2 minutes add anchovies and most of the parsley.
Cut fish into 5cm/2"pieces and dust with flour. Add to pan and turn when lightly browned. Add milk, cook for 2-3 mins and place pan in oven. After 10 minutes, milk should be further reduced (but some liquid remain) and some more browning have taken place. Add pecorino and cook five more minutes.
Spoon polenta into wide bowls and divide the fish between them, garnishing with additional parsley.
But I am not going to give you a recipe for them, as such. The cod baccalà is made from is usually from one of the most unsustainable sources of fish which, unaccountably and tragically, we keep exploiting (see here for an interesting exception). Avoiding particular fish doesn't mean giving up all the pleasure of traditional recipes - find another firm, white fish that flakes well (US readers, have a look here - more for Australians soon). This northern Italian recipe is named for Vincenza but popular around the Veneto.
Ingredients
500g firm white fish
2-3 Tbps olive oil
1 onion, finely chopped
2 cloves garlic, chopped
2-3 anchovy fillets, chopped
2 Tbps finely chopped parsley
1 cup milk
1 Tbp pecorino cheese, grated
Polenta to serve
Method
Preheat oven to 180C/350F. In an oven-proof pan, warm olive oil and saute onions until transparent, then add garlic. After another 1-2 minutes add anchovies and most of the parsley.
Cut fish into 5cm/2"pieces and dust with flour. Add to pan and turn when lightly browned. Add milk, cook for 2-3 mins and place pan in oven. After 10 minutes, milk should be further reduced (but some liquid remain) and some more browning have taken place. Add pecorino and cook five more minutes.
Spoon polenta into wide bowls and divide the fish between them, garnishing with additional parsley.
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