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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 3 pounds bacala, soaked 48 hours in 4 changes of water
- 4 tablespoons virgin olive oil
- 4 tablespoons butter
- 2 Spanish onions, chopped in 1/2-inch dice
- 4 salted anchovies, fillets removed and soaked in milk for 4 hours
- 1/2 teaspoon cinnamon
- 1/2 cup dry white wine
- 3 cups milk plus more, if necessary
- 2 bunches Italian parsley, finely chopped to yield 1/2 cup
Method
- 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.
