Baccala a la Romano Recipe
Our dry-cured Baccala Salt Cod from Wholey.com is a favorite ingredient of Mediterranean and Scandinavian cuisine, and Baccala is a mainstay of festive southern European winter holiday feasts. Add international flair to your dinner table with our four-pound package of delicious Atlantic cod. Just soak, soften, drain and simmer. Try one of our famed Wholey family recipes for salted cod. We guarantee your satisfaction with every purchase from America’s seafood experts at Wholey.com.
Baccala a la Romano
1 1/2 pounds baccala
1 quart chicken stock, recipe follows
4 cloves garlic, finely chopped
5 tablespoons extra virgin olive oil
1 cup milk
Salt and pepper, to taste
1 bunch Italian parsley, finely chopped to yield 1/4 cup
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 the baccala. Cook 20 minutes at a simmer. Remove the fish, add the garlic, olive oil, milk and salt and pepper to taste, stir well to combine and cook 5 minutes. Return the fish to the pot, cook for 5 minutes, then serve sprinkled with chopped parsley.