Baccala Alla Bolognese Recipe - Cooking Index
Baccala Alla Bolognese Recipe - Cooking Index
| 1 3/4 lbs | 794g / 28oz | Dried codfish |
| Flour - for dredging | ||
| 4 tablespoons | 60ml | Butter |
| 2 tablespoons | 30ml | Olive oil |
| 1 | Garlic clove - minced | |
| 3 tablespoons | 45ml | 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.
Source:
Mrs. Neel Garland
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.