Ingredients
Preparation
- Cut the onions into slices and add them to a pan with plenty of olive oil. Sauté the onions for 5-8 minutes, then add and melt the anchovies and finally - with the heat off - add the chopped parsley.
- Place most of the sauté in a bowl, leaving some in the pan.
- Cut the Norwegian stockfish into pieces, dip it in the sauté and then in the flour.
- Place it in the pan, cover it with the remaining sauté, add the milk and grated parmesan, season with salt and pepper and cover with oil. It is important that everything is covered by the liquid.
- Cook over a very low heat for about 4 hours, without ever stirring with a spoon, but simply shaking the pan from time to time with circular movements.
- Once ready, serve with polenta.