3 hours and 30 minutes
- 1 lb stockfish
- ½ lb milk
- 3 ½ oz onion
- ½ cup extra virgin olive oil
- 1 oz salted anchovies
- a pinch of parsley
- 2 oz all-purpose flour
- grated Parmigiano Reggiano cheese to taste
- salt and pepper to taste
30 minutes preparation + 3 hours cooking
Soak the codfish for 24 hours. Remove the spinal bone and the other fish bones. In a casserole with oil, brown the onion, add a little salt.
Add crushed anchovies and chopped parsley.
Cut the codfish into chunks, flour the chunks then sprinkle grated cheese on them.
Add a little milk to the casserole, keep on low heat, add codfish and cook.
Add more milk if necessary, season with a little salt and pepper and cook till ready.