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Cod, Roman Style (Baccala Alla Romana)
Ingredients
- 1 1/2 lb baccala
- 1 quart Brown Chicken Stock (see recipe)
- 4 x garlic cloves finely minced
- 5 Tbsp. extra-virgin extra virgin olive oil
- 1 c. lowfat milk Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. finely-minced Italian parsley
Directions
- 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 in the baccala. Cook 20 min at a simmer.
- Remove the fish, add in the garlic, extra virgin olive oil, lowfat milk and salt and pepper to taste, stir well to combine and cook 5 min.
- Return the fish to the pot, cook for 5 min, then serve sprinkled with minced parsley.
- This recipe yields 4 servings
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