2 pounds dry cod
1/2 cup olive oil
1/2 cup flour
2/3 cup water
1 teaspoon basil
1 teaspoon fresh mint, chopped
2 tablespoons pine nuts
1 clove garlic
1/2 cup vinegar
pinch of salt
pinch of thyme

Soak codfish overnight; drain.

Cut into serving pieces, wash and dry again.

Roll in seasoned flour.

Brown garlic in hot olive oil, then fry codfish slowly until light brown and tender.

Mix vinegar, pine nuts, water, basil and mint.

Cook for 5 minutes, then pour over codfish and simmer slowly about 10 minutes.

Serve hot.

Serves 6.

This recipe was adapted from one in "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Painting by Joachim Beukelar Vismarkt, courtesy of Wikipedia.

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