Find Some Recipes - Baccala Alla Bolognese (Btvc62a)

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Baccala Alla Bolognese (Btvc62a)

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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<h1>Baccala Alla Bolognese (Btvc62a)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />1 3/4 lb Dried codfish <br />Flour; for dredging 4 tb Butter <br />2 tb Olive oil <br />1 Clove garlic; minced <br />3 tb Fresh parsley; minced <br />Salt and pepper to taste 1 Lemon; juiced <br />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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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