Preparation 30 minutes preparation + 180 minutes cooking
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.