Baccalà alla vicentina

Cut the rehydrated stockfish into pieces approximately 5x5 cm.

Thinly slice the White onions. Mince the Garlic. Mash the Anchovy fillets with a fork.

In a large, heavy-bottomed pot or Dutch oven, heat 100g of the Extra-virgin olive oil over medium-low heat. Add the sliced White onions and cook slowly for about 20-30 minutes until they are very soft and translucent, almost melting, but not browned. Stir occasionally.