Cod, Roman Style - {Baccala Alla Romana}

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Baccala
1		Brown Chicken Stock - (see recipe)
4		Garlic cloves - finely chopped
5 tablespoons	75ml	Extra-virgin olive oil
1 cup	237ml	Milk
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley

Recipe Instructions

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 - (Show # MB-2C12) - from the TV FOOD NETWORK

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