Title: Baccala alla bolognese
 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.