LOCATION: Recipes >> Spanish >> Codfish 02
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Codfish 02
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Baccala Alla Bolognese
Yield: 4 servings
1 3/4 lb dried codfish
flour for dredging
4 Tbsp butter
2 Tbsp olive oil
1 clove garlic; minced
3 Tbsp 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 Tbsp 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 Tbsp
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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