Baccalà alla Vincentina (Codfish)
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Ingredients
| 3 lbs. | baccalà, soaked 48 hours in four changes of water | | 4 tbsp. | virgin olive oil | | 4 tbsp. | butter | | 2 | Spanish onions, chopped into 1/2-inch dice | | 4 | salted anchovies, fillets removed and soaked in milk for 4 hours | | 1/2 tsp. | cinnamon | | 1/2 cup | dry white wine | | 3 cups | milk, or | | more, if necessary | | 1/2 cup | finely chopped Italian parsley | | 4 servings | soft polenta |
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Instructions
Cut soaked bacala into 2-inch squares and check for any bones. In a 12-inch frying pan, heat olive oil and butter over medium heat. Add onions, anchovies and cinnamon and cook until onions are very soft but have not browned, 10 to 12 minutes. Add bacala pieces, wine and milk and bring to a boil. Lower heat to simmer and cook 1 hour, adding more milk if mixture becomes dry. Add chopped parsley, check for seasoning and serve with soft polenta.
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