Cod Roman Style: Baccala alla Romana
Ingredients
- 1 1/2 pounds baccala
- 1 quart chicken stock, recipe follows
- 4 cloves garlic, finely chopped
- 5 tablespoons extra virgin olive oil
- 1 cup milk
- Salt and pepper, to taste
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 2 tablespoons extra-virgin olive oil
- 3 1/2 pounds chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
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