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Vicentina-style salt cod
Soaked salt cod slowly cooked in milk with onion, anchovies and parsley: the sauce is made in the Thermomix and the fish finishes in the oven.
Published on November 12, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Soaked and desalted salt cod 800 g soaked and desalted
- Fresh onion 150 g sliced
- Anchovies, canned in oil 30 g drained
- Whole milk 500 g
- Wheat flour, all-purpose 40 g for dusting
- Extra virgin olive oil 50 g
- Parsley, fresh 10 g chopped
- Fine salt 2 g
- Black pepper, ground 1 g
Steps
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1 Chop the onion with the parsley.
8 sec · speed 5
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2 Add the oil and anchovies and saute.
5 min · 100 °C · speed 1 · reverse
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3 Add the milk and the sifted flour and cook until the sauce thickens.
8 min · 90 °C · speed 2 · reverse
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4 Pat the salt cod dry, dust it with flour and lay it in a baking dish.
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5 Cover with the sauce and bake at 180 °C for 30 minutes, uncovered for the last 10.
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6 Add pepper and serve with its sauce.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 418 kcal | 119 kcal |
| Protein | 43.2 g | 12.3 g |
| Carbohydrate | 17.1 g | 4.9 g |
| Sugars | 7.7 g | 2.2 g |
| Fat | 18.7 g | 5.4 g |
| of which saturates | 4.5 g | 1.3 g |
| Fibre | 1.0 g | 0.3 g |
| Salt | 1.60 g | 0.46 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.