Instructions: Soak the baccala in the refrigerator for 2 days in several changes of water. Rinse and pat dry.

Bring the chicken stock to a boil, reduce to a simmer and add the baccala. Cook 20 minutes at a simmer.

Remove the fish, add the garlic, olive oil, milk and salt and pepper to taste, stir well to combine and cook 5 minutes.

Return the fish to the pot, cook for 5 minutes, then serve sprinkled with chopped parsley.

This recipe yields 4 servings

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