Baked Baccala in White Sauce Recipe

Crinella Family Cookbook

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Fish Crinella Seafood Salad Crab Cioppino Calamari with Linguini Cracked Dungeness Crab with Lemon and Garlic Sea Bass Lavagna Fish Stew Scampi Baccala in White Sauce Baccala in Tomato Sauce Eels Marinara Fillet of Sole in Orange Sauce Snapper with Mediterranean Sauce Broiled Snapper with Mediterranean Sauce and Lemon Halibut in Marsala Sauce Buffi Petrale Sole Salmone Affumicata with Cappelini and Capers	Baked Baccala in White Sauce
	2 pound, baccala (salt cod), cut into 4" squares and soaked for 24 hours 6 tablesppons, grated Parmesan cheese 1/4 cup, olive oil 1/4 cup, unsalted butter 4 medium garlic cloves, finely chopped 1 small white oinion, finely chopped 1 small (about 4 ounce) can, anchovies, mashed 1/4 cup fresh parsely, finely chopped 1/2 cup, dry white wine 1 1/2 cups, half-and-half milk
	Place baccala, in single layers, in large buttered baking pan. Sprinkle with Parmesan cheese. Brown garlic, onion, anchovies and parsley in oil, when onions are golden brown, add wine and simmer for 5 minutes. Add a tablespoon of butter and the milk to the sautee mixture, bringing it to a boil. Immediately pour mixture over baccala. Bake at 350 degrees, until the cod has absorbed most of the sauce, then remove and dot each piece with coarsely ground pepper and a sprinkle of parsley. Serves 6, with polenta. *Enjoy with our 2009 Sauvignon Blanc.*