---------- Recipe via Meal-Master (tm) v8.02

     Title: Baccala Alla Bolognese (BTVC62A)
Categories: Main dish, Fish, Italian
     Yield: 4 servings

 1 3/4 lb Dried codfish
          Flour; for dredging
     4 tb Butter
     2 tb Olive oil
     1 cl Garlic; minced
     3 tb Fresh parsley; minced
          Salt and pepper to taste
     1    Lemon; juice of

 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 2-inch 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
 medium-high 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.

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