This Venetian Classic Will Change How You See Salted Cod! Baccala alla Vincentina

Ciao my Foodies!
Today I’m sharing a very special recipe that comes straight from my family’s traditions: Baccalà alla Vicentina, prepared the way my mother taught me.
This version is a little different from the classic Venetian recipe — and that’s what makes it so meaningful.
Traditionally, Baccalà alla Vicentina is made with stockfish, which is dried cod that needs days of soaking. But in my home, we always used salted cod, which gives the dish a softer texture and a delicate, beautiful flavour once it’s soaked and rehydrated. And instead of milk, my mamma used cream, creating a rich, velvety sauce that melts into the onions, anchovies, butter and olive oil as it slowly cooks.
This is true Italian comfort food — simple ingredients, slow cooking, and a whole lot of amore. Every bite brings me back to my childhood kitchen, watching my mother preparing this recipe with patience and love. I’m so happy to share this family treasure with you, exactly the way I'd enjoyed it as a child.
Join me step‑by‑step as I prepare this creamy, tender, unforgettable salted cod dish from the Veneto region. I hope it brings warmth to your table the way it always has to mine.
Made with Amore!
Mamma V

INGREDIENTS: For 12 people
3 kg (after soaking) salted cod fish
6-8 large onions cut in cubes
3-4 or more anchovy fillets (Be careful not to add to many anchovies because they will release salt.)
1.5 liters of heavy cream
Good Italian olive oil 1 to 1.2 cups (250-300 ml)
Flour about 1 cup for dusting the cod fish
salt and pepper to taste
Fresh Italian parsley chopped

preheat oven at 120C or 250F

IMPORTANT NOTES:
*My mamma's recipe version is with heavy cream. The cream will give the sauce that silky, rich texture perfect to serve it with polenta. Instead of the dried stockfish my mamma uses salted cod fish.
*This dish is traditionally cooked low and slow, without stirring, just gently shaking the pan so the fish doesn't break.
In my video by mistake I said the oven to be at 350F but it is 250F (sorry).
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