LA CUCINA » Baccala

Salted Cod (Baccala') for Good Friday

onion and garlic in a tablespoon of oil then add the anchovy fillets (cut Into small pieces); the parsley, parmesan cheese and


1 1/21bs salted cod

1 onion

1 clove of garlic, crushed

1 small tin of anchiovy fillets

1 handful chopped parsley

1 tbspn. grated parmesan cheese

pepper, little flour

1/4 pt. oil and 1/4 pt. milk


Cut the fish into pieces and soak with skin upwards

for 2 days changing the water at least 3 times a day.

Remove skin and bones from the fish. Lightly coat

the pieces with flour and place them side by side in a baking dish then lightly fry the


pepper. Cover the fish with the mixture, then pour In the milk and oil. Cover with silver foil. Place fish In

pre-heated oven no.5/190C for 2 hours. Serve with

polenta or mashed potatoes.



Mrs M Giacon