1 pound stockfish (dried unsalted fish primarily cod) 1 cup milk ½ cup onion 5 1/2 tablespoons extra virgin olive oil 1 ounce salt-packed anchovies 2 teaspoons parsley ½ cup flour grated Parmigiano Reggiano to taste salt and pepper to taste
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Soak the stockfish for 24-36 hours. Carefully remove the spine and bones. Heat oil in a pan over medium heat and brown the onion with a pinch of salt.
Lower the heat and add the anchovies, crumbled in small pieces, and the chopped parsley.
Cut the stockfish into pieces, dredge in flour and sprinkle with grated cheese.
Pour the milk into the pan and add the stockfish. Simmer without mixing over low heat.
Cover with more milk, if necessary. Season with a pinch of salt and pepper and finish cooking.
The dish tends toward sweetness and has good aromas. The wine recommended is a white wine that is not too dry and effervescent, with a good bouquet of fresh flowers. Prosecco di Valdobbiadene.
The saucepan with the stockfish must never be covered because the use of a lid could darken the fish. The oil must be abundant and the heat low because the fish is not supposed to fry but lightly simmer. It is preferable not to stir it because the pieces tend to break apart. All you have to do is shake the saucepan from side to side. Note: in the northeastern region of Italy stockfish is called baccalà. In the rest of Italy the term baccalà means salt cod, while stockfish is dried cod.