Ingredients for 12 people:

2¼ pound stockfish (dried cool)
1 pound onions
4 cups olive oil
3-4 anchovies
2 cups fresh milk
a small quantity of flour
0.1 pound grated grana cheese

Preparation:

Pound the stockfish and then soak it for 2-3 days in cold water (change the water every 4 hour). Remove the skin of the stockfish, split it open lengthwise and take off the bones. Cut the stockfish in squares.
Chop the onions; rince and fillet the anchovies; add the parsley; fry all slowly in hot oil.
Sprinkle the squares of stockfish with flour and pour on them part of the santeed mixture (onions, anchovies, parsley). Arrange the stockfish in a casserole (earthenware or alluminium is best), where before you put some spoonful of the santeed mixture; pour over the remain mixture, the milk, the grated grana, the salt and pepper. Add the oil till the fish is entirely covered.
Cook over very slow heat for 4-5 hours, shaking the casserole every now and without stirring. This particular cooking phase is called, in Vicenza, "pipare". Only experience can define the exact cooking time for the stockfish.

Serve piping hot with some slices of "polenta"; the stockfish is excellent also after 12-24 hours of rest.