Method

If you don't purchase a pre-soaked cod, prepare by pounding it with the flat side of a meat mallet, then soak in water, changing the water every eight hours for at least 2 days. In Italy, baccala is generally sold pre-soaked and you may find it both ways in an ethnic market or a supermarket.

To cook cod: Prepare a soffritto by browning onions and garlic in 2 tablespoons heated oil in a medium skillet over medium heat.

Reduce heat to low, stir in anchovies and parsley and cook until anchovies break up and disappear, about 4 - 5 minutes. Remove from heat and set aside.

Open cod and dust it with flour and Parmigiano, then spread 1/2 of the soffritto on it. Fold closed and cut the cod crosswise into pieces about 2 inches long. Roll each piece in remaining flour and cheese, then place in a baking dish.

Sprinkle remaining soffritto over the top, drizzle with remaining oil and cover with milk. Cover the dish with foil and cook over low heat for 3 hours, shaking the dish occasionally.

This dish is at its most delicious if cooked, allowed to sit for 24 hours, then reheated.

Contributor: geraldine minne

Note: A soffritto if the classic flavor base of many Italian dishes - from soup to this use with baccala.

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