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Recipe: Venetian baccala

Misc.
Venetian Baccala

(1) 3/4/ lb. dried codfish
Flour for dredging
4 T. butter
2 T. olive oil
1 clove garlic, minced
3 T. fresh parsley; minced
salt and pepper to taste
1 lemon for juice

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"; change the water several times over the 2 days.

Rinse and dry the fish and cut 2" chunks. Dredge the fish in the flour. In a large skillet heat 2 T butter and the olive oil. Add the fish pieces and brown them well on all sides. Sprinkle the fish with minced garlic and parsley and stir the mixture gently. Cut the remaining 2. butter into bits and add it to the pan. Sprinkle the fish with salt and pepper and pour over the lemon juice. Serve immediately.

4 servings

Sandy Wells
Homer, Alaska

MsgID: 001662
Shared by: Sandy Wells
In reply to: ISO: Venetian baccala
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: Venetian baccala
  Mimi
2 Recipe: Venetian baccala
  Sandy Wells
3 Recipe: Venetian Baccala
  Judy/Texas
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