---------- 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    Clove garlic; minced
       3 tb Fresh parsley; minced
            Salt and pepper to taste
       1    Lemon; juiced
  
   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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