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Salted cod, simmered in milk, served with white polenta.

Baccalà, stockfish simmered in milk with white polenta

Main dishes

The cod was salted, soaked for three days, pan-fried until golden brown with onions in oil and butter, and then simmered for four hours in milk with parsl…

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Recipe from K.Weise, Ensahequ, Pracchia-78 and 3 other contributors, adapted by Recette de cuisine · · updated on

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A Venetian recipe for patience: the stockfish is soaked for three days, then cooked very gently in milk until it becomes tender. It is served with white polenta.

Ingredients and directions

  • Prep time30 min
  • Cook time4 hr
  • Resting72 hr
  • Total76 hr 30 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodnibbled
  • Estimated cost$4.74 $0.95 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

5 people
  • $0.41
  • $3.53
  • $0.17
  • $0.09
  • $0.50
  • $0.04

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Soak the stockfish for 3 days in cold water, changing the water frequently.
  2. Remove the skin, fins, and bones, then cut it into small pieces. ≈ 8 min
  3. Finely chop the onion and garlic, and gently sauté them in oil and a knob of butter, making sure not to brown them. Chop the parsley. ≈ 8 min
  4. Sprinkle the fish pieces with flour, then place them in the dish with the onions and cook until golden brown.
  5. Add the milk, the remaining butter, some parsley, and salt. The milk should cover the fish; otherwise, add a little water to compensate. ≈ 3 min
  6. Cook over very low heat for approximately 4 hours, stirring occasionally with a wooden spoon to prevent sticking.
  7. Season and serve with white polenta. ≈ 2 min

The bill

Baccalà, stockfish simmered in milk with white polenta

  • 2 medium-sized onions$0.41
  • 300 ml of extra virgin olive oil$3.53
  • flour, to coat$0.17
  • 1 clove of garlic$0.09
  • ½ liter of milk$0.50
  • salt and black pepper$0.04

Total$4.74

that's $0.95 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 700 g of stockfish (dried cod, preferably the tail section)
  • 2 medium-sized onions
  • 300 ml of extra virgin olive oil
  • flour, to coat
  • 1 clove of garlic
  • 2 tablespoons of butter
  • ½ liter of milk
  • One bunch of parsley
  • salt and black pepper
  • white polenta, for serving

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