Baccala Alla Bolognese (Btvc62a)

Directions

1. 1

   1 3/4 lb Dried codfish Flour

2. 2

   for dredging 4 tb Butter 2 tb Olive oil 1 Clove garlic

3. 3

   minced 3 tb Fresh parsley

4. 4

   minced Salt and pepper to taste 1 Lemon

5. 5

   juiced 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" up and

6. 6

   Rinse and dry the fish and cut it into 2-inch chunks

7. 7

   Dredge the fish in the flour, shaking off the excess

8. 8

   In a large skillet, heat 2 Tbl of the butter and the olive oil