Food Network: Cod, Roman Style: Baccala alla Romana

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Cod, Roman Style: Baccala alla Romana
Recipe copyright 2000, Mario Batali. All rights reserved

Ingredients
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

Directions
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.

Ingredients
Brown Chicken Stock:
2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns

1 bunch parsley stems

Directions
In a large, heavy-bottomed saucepan, heat the oil over
high heat until smoking. Add all the chicken parts and brown all over, stirring to
avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery
to the pot and cook until soft and browned. Return the chicken to the pot and add
3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden
spoon to dislodge the browned chicken and vegetables bits from the bottom of the
pan. Bring almost to a boil, then reduce heat and cook at a low simmer until
reduced by half, about 2 hours, occasionally skimming excess fat. Remove from
heat, strain, and press on the solids with the bottom of a ladle to extract out
all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock
in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts