Time: 180 minuti
Difficulty: Media

Ingredients for 6 people:
300 g of gluten-free cereal and legume soup
3 shallots
1 kg of cod
270 g of blonde onion
5 anchovies in oil
5 dl of fresh milk without lactose
Gluten-free rice flour
50 g of grated Parmesan cheese
a tuft of parsley
2 l of gluten-free vegetable broth
1 dl of extra virgin olive oil
fine salt
White pepper

Method:
Soak the cod in a large bowl with cold water for 24 hours, changing the water every 4 hours. At the end, remove it from the soak, drain it well and deprive it of the bones and skin.
Peel the onions, slice them thinly and brown them in a large pan with half the oil for 2 minutes, stirring constantly; add the anchovies drained from the preservation oil and cut into pieces.
Bring to cook, then remove from heat and add the chopped parsley (keep 2 tablespoons of onions for the final garnish).
Pass the cod in gluten-free rice flour, flour it with care, and shake it lightly to lose the excess gluten-free flour; place it in the pan with onions, very close, then add the milk and Parmesan.
Cook over low heat for about 2 hours and 30 minutes, without stirring but shaking the saucepan by the handles, so as to rotate the preparation in the pan. In the end, the liquid must be withdrawn and the preparation is very creamy.
Almost at the end of cooking the cod, peel the shallots, slice them thinly and brown them in a pan with the remaining oil; add the gluten-free soup, cook for 2 minutes, stirring with a spoon, then add the boiling broth and bring to complete cooking (it will take about 30-35 minutes).
Divide the soup into the individual holster, place the cod in the center and complete with the onions kept aside. To serve.