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Codfish Vicenza-Style

Easy, 1 hour and 15 minutes

Level: Easy

Preparation time: 15 minutes

Cooking time: 1 hour

Yields: 2 people

Country: Italy

Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org

Ingredients

400 g stockfish (air-dried codfish, which is the original ingredient of the receipe) or salt cod
25 g parsley
1 onion
250 ml protein-free milk
2 anchovies
15 g Parmigiano Reggiano cheese
1 knob of butter
flour as required
2 tablespoons extra virgin olive oil

Calories per serving

395 kcal

Carbohydrates

g 13,9

Lipids

g 13,9

Phosphate

mg 276

Potassium

mg 457

Protein

g 45

Sodium

mg 157

Finely chop the onion and put it in a pan with a drizzle of oil over low heat.
Add the cleaned and desalted anchovies.
Add the finely chopped parsley.
Roughly cut the stockfish after removing the thorns.
If you use salt cod you must take into account that it must be desalted at least from the previous day, changing water several times.
Pass the pieces of stockfish into the flour and then pour them into the pan with the onion, always keeping the heat low for about 2 minutes.
Add the milk and a knob of butter and cook for about an hour.
When cooked, sprinkle with Parmesan cheese and pepper as required.