Vicenza style Norwegian stockfish | Seafood from Norway
Food blogger Viviana Del Pozzo (cosatipreparopercena.com) shares her version of the traditional Baccalà alla Vicentina, one of the most reknown stockfish dishes from the Veneto region, in North East...
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Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Stove
- Mixing bowl
- Grater
- Pot
- Plate
- Serving platter
Ingredients
- 1 kg Norwegian stockfish, watered out and cleaned
- 500 g milk
- 50 g parmesan cheese, grated
- 300 g onions, white
- 300 g extra virgin olive oil
- 3 anchovies
- parsley, fresh
- flour
- salt
- pepper
- polenta
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