Recipe - Baccala Alla Bolognese

1 Three fourths pound Dried codfish
Flour; for dredging
4 tablespoon Butter
2 tablespoon Olive oil
1 Clove garlic; minced
3 tablespoon Fresh parsley; minced
Salt and pepper to taste
1 Lemon; 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 change the water
several times. Rinse and dry the fish and cut it into 2inch chunks. Dredge
the fish in the flour, shaking off the excess. In a large skillet, heat 2
Tbl of the butter and the olive oil. Add the fish pieces and brown them
well on all sides over mediumhigh heat. Sprinkle the fish with the minced
garlic and parsley and stir the mixture gently. Cut the remaining 2 Tbl
butter into bits and add it to the pan. Sprinkle the fish with salt and
pepper and pour over the lemon juice. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini