Cod, Roman Style - {Baccala Alla Romana}
 
yield: 4 servings 
 
1-1/2 lb.  baccala
  salt, to taste
1 quart  brown chicken stock, (see
  freshlyground 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 
 
 
-- 
(ID: 1144) Mirror: rec.food.recipes: Sun, Oct 2, 2005


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