Vicenza-style salt cod stew with polenta

Ingredients

For 1 serving

• Salt cod80 g
• Polenta (cornmeal)60 g
• Onion80 g
• Reduced-fat milk100 ml
• Anchovies in oil2
• Parsley5 g
• Extra virgin olive oil1 tablespoon
• Black pepperto taste
• Saltto taste

Contains: lactose, fish,

In season: October – March

Method

1. Use pre-soaked salt cod: rinse it under cold water, remove the skin and bones with your fingers and cut it into roughly 4 cm pieces. Peel the onion and slice it thinly; chop the parsley.
2. Heat the oil in a saucepan over low heat, add the onion and the anchovies in oil and sweat for 8 minutes, mashing the anchovies with a spoon, until the onion is translucent and the anchovies have melted.
3. Lay the salt cod in the pan, pour in the milk, add a grind of black pepper, cover and cook over very low heat for 35 minutes without stirring (just shake the pan now and then), until the fish flakes and the sauce is creamy. No salt needed: anchovies and cod are already salty.
4. For the last 20 minutes bring the salted water for the polenta to the boil, about four times the weight of the cornmeal; pour in the polenta in a thin stream while whisking and cook over low heat for 15 minutes, stirring often, until soft and creamy.
5. Spoon the polenta onto the plate, top with the salt cod and its sauce and finish with the parsley.