Baccala Alla Bolognese
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
fish, cod
dried |
|
|
all-purpose flour
for dredging |
*
|
||
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 |
garlic cloves
minced |
|
|
| 3 | tablespoons |
parsley leaves
fresh, minced |
|
|
salt and black pepper
to taste |
*
|
||
|
lemon
juiced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
fish, cod
dried |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 45 | ml |
parsley leaves
fresh, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lemon
juiced |
*
|
Directions
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.
