Recipe - Bacala Alla Vincentina

3 pound Bacala, soaked 48 hours
4 Changes Of Water
4 tablespoon Virgin olive oil
4 tablespoon Butter
2 Spanish onions, in 1/2" dice
4 Salted anchovies, fillets
removed and soaked in milk
for 4 hours
One half teaspoon Cinnamon
One half cup Dry white wine
3 cup Milk plus more, if necessary
2 bn Italian parsley, finely
chopped

Cut soaked bacala into 2inch squares and check for any bones.

In a 12inch frying pan, heat olive oil and butter over medium heat. Add
onions, anchovies and cinnamon and cook until onions are very soft but have
not browned, 10 to 12 minutes. Add bacala pieces, wine and milk and bring
to a boil. Lower heat to simmer and cook 1 hour, adding more milk if
mixture becomes dry. Add chopped parsley, check for seasoning and serve
with soft polenta.

Yield: 4 servings

Recipe by: Molto Mario MB1D17 Posted to MCRecipe Digest V1 #611 by Sue
suechef@sover.net on May 13, 1997