Stockfish with anchovies and onions baked in a creamy milk sauce

The stockfish should be soaked for at least 24 hours, changing the water frequently (a long but easy process).

Remove pieces of stockfish from water, dry a little and dredge with flour; lightly fry oil, garlic, onion and anchovy fillets in a pan. When the oil is hot enough, lightly fry the stockfish until golden brown on all sides, season with salt and ground pepper, and lastly cover with milk.

Simmer everything for 15/20 minutes until the milk has been absorbed.

Serve with slices of polenta.

Ingredients
  • 800 g stockfish
  • 2 spoonfuls of extra-virgin olive oil
  • flour
  • onion
  • 1 clove of garlic
  • an anchovy fillet
  • milk
  • salt
  • ground pepper
POLENTA
  • maize flour
  • water
  • cooking salt
Ristorante Ai Barbacani Go to the restaurant > >
Stockfish with anchovies and onions baked in a creamy milk sauce