Salt cod with polenta

Salt cod with polenta is a classic dish from the Veneto region of Italy, but well-loved across more or less the whole of the peninsula. The only "nuisance" with this recipe, if we can call it that, is that you have to wait for the salt cod to soak for a lengthy period; alternatively, you could simply buy the non-salty dried version of cod. Then, after the soaking, you need to carefully remove the skin and bones. But having made these reasonably simply preparations, it's downhill all the way and in just a few further steps you'll have yourself a really succulent dish!


  • salted cod 800 grams Previously soaked
  • onions A small piece of white onion
  • garlic 1 clove
  • anchovies 3 anchovy fillet
  • wine Half a glass of white wine
  • tomato paste A teaspoon of concentrated tomato paste
60 minutes Total time
45 minutes Active time
Serves 2 persons
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Soak the salt cod in fresh water for three days, changing the water every day. Then rinse the fish, remove the skin and all the bones, and then cut it into pieces. Sauté the chopped onion and garlic in a frying pan. Add the cod and continue cooking. After about 15 minutes, add the anchovy fillets and the white wine, cooking for another 20 minutes. Finally, add the tomato paste and a couple of ladles of the water in which the cod was soaked. Adjust the salt if necessary, bring to the boil and then simmer the sauce until reduced to just the right consistency. Separately, prepare a good, slow polenta and serve with the prepared cod. If you wish, add chopped parsley.

If you want a richer sauce, in addition to the tomato paste you could add a few spoonfuls of tomato passata. Also, if you make large quantities of polenta don't forget to have a decent selection of cheeses to hand!
Salt cod, fresh cod, dried cod: three ways of keeping and cooking the same fish!

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