1 pound codfish, cut in one piece
2 tablespoons olive oil
salt and pepper
2 tablespoons lemon juice
1 clove garlic, minced
1 tomato, well chopped
2 tablespoons butter
1 teaspoon parsley, minced

Heat olive oil slowly in an earthenware casserol.

Salt and pepper codfish and place in casserole, sprinkle with garlic, spread with chopped tomato, dot with butter and cover; simmer.

Turn fish before it is too tender or it will break.

Serve in casserole sprinkled with lemon juice and parsley.

Serves 4.

Note: This recipe serves for a cut of any large fish.

This recipe was taken from "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.... Image: courtesy of New York Public Library.

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