Salt Fish Venetian Style
|Salt cod||1 Pound (500 Gram)|
|Olive oil||4 Tablespoon|
|Onions||3 Medium, peeled and chopped|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Freshly chopped parsley||1⁄4 Cup (4 tbs) (1 Handful)|
|Seasoned flour||3 Tablespoon|
|Freshly grated parmesan cheese||2 Tablespoon|
|Milk||1⁄2 Pint (300 Milliliter / 1 1/4 Cup)|
|Freshly ground black pepper||To Taste|
Soak salt cod in several changes of water for 24-48 hr., depending on how hard it is.
Boil for 2 hr.
Skin and bone the fish, and chop into small chunks.
Heat oil in an ovenproof casserole, and fry onion and garlic until it begins to change colour.
Roll pieces of chopped fish in seasoned flour, and add to fried onion and garlic mixture.
Fry for a few minutes, adding more oil if necessary.
Stir in grated cheese, then pour over the milk.
Transfer to a pre-heated low oven, 140°C/Gas Mark 1/275°F, and cook for 4-5 hr.
Serve hot, with polenta.