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Baccala Alla Bolognese Recipe

by Global Cookbook

Ingredients

1 3/4 lb Dry codfish Flour, for dredging 4 Tbsp. Butter 2 Tbsp. Extra virgin olive oil

1 x Clove garlic, chopped 3 Tbsp. Fresh parsley, chopped Salt and pepper to taste 1 x Lemon, juiced

Directions

1. Put the cod in a deep dish, add in cool 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 extra virgin olive oil. Add in the fish pcs and brown them well on all sides over medium-high heat. Sprinkle the fish with the chopped garlic and parsley and stir the mix gently. Cut the remaining 2 Tbsp. butter into bits and add in it to the pan. Sprinkle the fish with salt and pepper and pour over the lemon juice. Serve immediately.

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