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.