Baccalà is a fish.
Baccalà is the high quality cod subjected to salting or salting.
According to the legislation on this subject, only certain species of valuable cod (Gadus morhua (northern cod) and Gadus macrocephalus (called Pacific cod)), can undergo the salting process that turns them into cod.
Stoccafisso is cod dried but not subjected to salting.
The famous “baccalà alla vicentina” typical of Veneto and Friuli Venezia giulia is “technically” a stockfish.
The baccalà/stoccafisso is really cooked in a thousand ways: fried in slices with pumpkin flowers, mantecato, stewed, baked with potatoes.
Cod is a very lean fish.
The cod is rich in proteins, more than meat (in 100 grams of cod there are 39 grams of proteins compared to 20 grams of meat) and is very low in fat (about 1 gram per 100 grams of fish). 100 grams of cod correspond to 103 Kcal.
Salted cod contains vitamin A, lysine (which is an essential amino acid for our body and that the human body cannot synthesize by itself) and omega 3,6,9 that are essential saturated fatty acids for our body because they cannot be synthesized and therefore must be taken with food.
500 gr of stockfish (dried cod, of “spider” quality)
250 gr onion
0.5 l extra virgin olive oil
3 salted anchovies
0.5 i milk
30 gr of grated parmesan cheese
Yellow, corn polenta
Soak the already beaten stockfish for three days in cold water, taking care to replace the water every four hours.
At the end the fish will be soft and it will be easy to tear off even the thick skin.
Open it by fist by cutting from the belly and deboning it carefully, then cut it into square pieces, possibly of equal size. Slice the onions and fry them slowly in the oil. Add the desalted and chopped anchovies and adjust the salt.
Flour the cod, place them in an oven dish in the bottom of which you have put a few spoonfuls of onions and anchovies, season with salt and pepper, cover the fish with more onions and anchovies and sprinkle with parsley. Pour in the milk, grated Parmesan cheese and oil, level and cover with baking paper.
Bake. Preheated oven at 180 degrees for about four hours, or on the stove letting the pan “mumble,” never stirring.
Serve with yellow polenta, preferably toasted.