Baccalà Alla Veneziano

Dry Salt Cod

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is one of the most famous and ancient of the fish dishes of Venice and, although their salt cod differs somewhat from that obtainable in England, yet quite good results can be obtained with the latter.


  • 2 lbs. of dried salt cod, previously soaked in cold water for 12 hours (the water should be changed every 4 hours)
  • 2 or 3 chopped onions
  • 4 or 5 anchovies, butter, oil, Béchamel sauce.


Put a few tablespoons of oil and butter in a saucepan with the chopped onion. When the onion is cooked to a golden colour, add the fish and cook for about 15 minutes, but without browning. Then stir in a little milk, and cover with a thick Béchamel sauce, to which chopped anchovies have been added. Put a close fitting lid on the saucepan and simmer very gently for about 1 hour.