Baccala Alla Bolognese

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Title: Baccala Alla Bolognese
Yield: 4 Servings
Categories: Main Dishes, Fish, Italian


1 3/4 lb Dried codfish
Flour; for dredging
4 tb Butter
2 tb Olive oil
1 Clove garlic; minced
3 tb Fresh parsley; minced
Salt and pepper to taste
1 Lemon; juiced

Put the cod in a deep dish, add cold water to cover, and let it soak for 2
days in the refrigerator in order for it to "plump" up and change the water
several times. Rinse and dry the fish and cut it into 2-inch chunks. Dredge
the fish in the flour, shaking off the excess. In a large skillet, heat 2
Tbl of the butter and the olive oil. Add the fish pieces and brown them
well on all sides over medium-high heat. Sprinkle the fish with the minced
garlic and parsley and stir the mixture gently. Cut the remaining 2 Tbl
butter into bits and add it to the pan. Sprinkle the fish with salt and
pepper and pour over the lemon juice. Serve immediately.

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