---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BACCALA ALLA VICENTINA (VICENZA-STYLE COD)
  Categories: Seafood, Main dish, Italian
       Yield: 4 servings
  
       1 lb Stockfish (dry cod)
       2    Fresh anchovies, unsalted
            -skinless and boneless
       2 cl Garlic, chopped
            Salt (very little)
     1/4 tb Parmigiano-Reggiano
            - fresh grated
   1 1/4 c  Onions, sliced
       1 c  Milk
       2 c  Extra virgin olive oil
            Fresh ground black pepper
  
   Cod should be cleaned, skinless and boneless. Anchovies should be fresh or
   defrosted frozen
   Saute onions in oil until transparent.
   if using salted stockfish, pre-soak in cold running water for at least 24
   hours, and wash pieces individually every 8 hours.
   In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some
   of the mixture on each piece of fish, sprinkle with cheese and roll up.
   Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed
   with a little cheese and pepper. Shake off excess.
   Place fish bits in an oiled shallow roasting pan and cover with sauted
   onions. Season with salt and pepper, add milk and bake in oven preheated to
   140C (275F) for 4 hours, turning fish occasionally and adding oil if
   necessary. Remove from oven, top with more parsley and serve immediately.
  
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