Bacala Alla Vincentina
| Yield: | 1 Servings |
| Categories: |
| 3 | lb | Bacala, soaked 48 hours |
| 4 Changes Of Water | ||
| 4 | tb | Virgin olive oil |
| 4 | tb | Butter |
| 2 | Spanish onions, in 1/2" dice | |
| 4 | Salted anchovies, fillets removed and soaked in milk for 4 hours | |
| 1/2 | ts | Cinnamon |
| 1/2 | c | Dry white wine |
| 3 | c | Milk plus more, if necessary |
| 2 | bn | Italian parsley, finely chopped |
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