Cod, Roman Style - {Baccala Alla Romana}

Yield: 4 Servings

1 1/2 LB baccala
Salt, to taste
1 quart Brown Chicken Stock, (see
Freshly-ground black pepper, to taste
4 garlic cloves, finely chopped
1/4 cup finely-chopped Italian parsley
5 Tbsp extra-virgin olive oil
1 cup milk

Soak the baccala in the refrigerator for 2 days in several changes of
water. Rinse and pat dry. Bring the chicken stock to a boil, reduce
to a simmer and add the baccala. Cook 20 minutes at a simmer. Remove
the fish, add the garlic, olive oil, milk and salt and pepper to taste,
stir well to combine and cook 5 minutes. Return the fish to the pot,
cook for 5 minutes, then serve sprinkled with chopped parsley.
This recipe yields 4 servings

Source: 'MOLTO MARIO with Mario Batali


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