Bacala alla Vincentina

1. 1

   Cut soaked bacala into 2-inch squares and check for any bones.

2. 2

   In a 12-inch frying pan, heat olive oil and butter over medium heat.

3. 3

   Add onions, anchovies and cinnamon and cook until onions are very soft but have not browned, 10 to 12 minutes.

4. 4

   Add bacala pieces, wine and milk and bring to a boil.

5. 5

   Lower heat to simmer and cook 1 hour, adding more milk if mixture becomes dry.

6. 6

   Add chopped parsley, check for seasoning and serve with soft polenta.

* Per serving · 4 servings · Values may vary.

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