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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baccala Alla Bolognese

Date Added: December 03, 2009


1 3/4 Pounds Codfish
1 Unit Flour for dredging
4 Tablespoons Butter (1/4 stick) cut into 6 pieces
2 Tablespoons Olive Oil or lard
1 Unit Clove Of Garlic minced
3 Tablespoons Fresh Parsley minced
1 Unit Pepper
1 Unit Lemon juiced
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1. 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 change the water several times.

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

3. Dredge the fish in the flour, shaking off the excess.

4. In a large skillet, heat 2 tablespoon of the butter and the olive oil.

5. Add the fish pieces and brown them well on all sides over medium-high heat.

6. Sprinkle the fish with the minced garlic and parsley and stir the mixture gently.

7. Cut the remaining 2 tablespoon butter into bits and add it to the pan.

8. Sprinkle the fish with salt and pepper and pour over the lemon juice.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Fish, Butter, Gluten, Garlic, Iodine, Codfish, Olive Oil, Citric Acid allergies.
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