Cod, Roman Style - {Baccala Alla Romana}
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 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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