Baccalà alla veronese is a typical dish from the Verona area made of dried cod stewed in a white wine sauce. It is traditionally served with the famous polenta made of corn semolina.
Here is a family recipe from my husband’s grand-mother. It is so delicious and easy to make!
Makes 3 to 4 main courses
- 30 oz dried cod
- 2 cups dry white wine
- 1/2 cup caned tomato sauce
- 1 small onion
- 1 stalk of celery
- Some stalks of parsley
- 2 cloves of garlic
- Olive oil
Soak the dried cod in cold water for 3 days in the fridge, changing the water from time to time.
In a pan, pour some olive oil and sauté the onion finely chopped.
Add the cod into small pieces. Season and cook for a few minutes.
Pour the white wine, tomato sauce, celery and garlic finely chopped. Simmer until the cod is soft. Add some water if it gets dry.
When it’s done, add some chopped parsley and serve immediately with nice wedges of polenta.