Food Network: Cod, Roman Style: Baccala alla Romana

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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