Cod with Anchovies

Clean it carefully, removing skin and bones, then keep the fillets as whole as possible. Check with your fingers that there are no bones remaining and gently pat away any excess moisture: the fish should be ready to cook, without falling apart while placing it in the pan.

Finely chop the onion, celery, and garlic cloves; also prepare the chopped parsley, setting it aside for later. Desalt the capers as needed and drain the anchovies in oil, so the herbs are evenly distributed without adding unnecessary liquid.

Pour the extra virgin olive oil into a copper pan or baking dish and arrange the cod fillets. Add the anchovies, capers, and chopped onion, celery, and garlic, distributing them around and on top of the fish. Avoid overcrowding the fillets to ensure even cooking.

Place the pan on the stove and cook over very low heat for about an hour and a half, without stirring. Keep cooking gently and continuously: the bottom should be just simmering, while the cod should soften without falling apart. Avoid turning the slices, to preserve their shape.

Halfway through cooking, pour in the milk, add a little pepper, and sprinkle with breadcrumbs. Continue stirring slowly, allowing the base to blend and thicken. The surface should be soft and lightly coated with breadcrumbs, but not too dry.

Before serving, sprinkle the cod with chopped parsley and taste the sauce. Add salt only if necessary, as the anchovies and capers already add flavor. Serve when the slices are tender, whole, and coated in a fragrant, moderately thick sauce.