Baccala Alla Bolognese

Title:
Baccala Alla Bolognese

Yield:
4 Servings

Categories:
Main
Dishes,
Fish,
Italian




Ingredients:





 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini