Baccalà Alla Veneziano

Name: Baccalà Alla Veneziano (Dry Salt Cod)
Cuisine: Italy
Ingredients: 2 lbs. of dried salt cod, previously soaked in cold water for 12 hours (the water should be changed every 4 hours); 2 lbs. of dried salt cod, previously soaked in cold water for 12 hours (the water should be changed every 4 hours); 2 lbs. of dried salt cod, previously soaked in cold water for 12 hours (the water should be changed every 4 hours); 4 or 5 anchovies, butter, oil, Béchamel sauce.; 2 or 3 chopped onions; 4 or 5 anchovies, butter, oil, Béchamel sauce.; 4 or 5 anchovies, butter, oil, Béchamel sauce.; 4 or 5 anchovies, butter, oil, Béchamel sauce.

Dry Salt Cod

Preparation info

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Fish course
Gluten-free
Pescatarian

Method

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