Stockfish à la Vicentina

This Italian stockfish dish is different and tasty. Serve with home made polenta.

Difficulty Medium
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Number of servings

Polenta cake


  • Preheat the oven to 160 °C.

  • Cut the stockfish in serving pieces, finely chop anchovies and parsley, and cut onions in slices.
  • Boil the stockfish in the milk.

  • Heat olive oil in a casserole and add onions, laurel leafs and lightly crushed garlic wedges.
  • Varm opp olivenolje i en kasserolle og tilsett løk, laurbærblad og lett knuste hvitløksfedd.

  • Let the onions turn soft, but not coloured in the oil and add the anchovies and parsley.

  • Add white wine and reduce the liquid to one third.

  • Add the fish including the milk they boiled in, and stir.

  • Add a lid and let it simmer at low heat until you have got a creamy content.

  • Stir and add salt for seasoning.




  • Pour polenta, water and salt in a casserole and bring to boil while stiring. It should turn into a thick porridge. 

  • Spread the polenta in a oiled baking tray. Let it sit 3-4 cm thick and let it cool.
  • Cut the polenta to a good size, att to a baking sheet with baking paper uderneath, and let dry in the preheated oven for 20 minutes.


Serve the dish with the polenta on the side.