2 pounds dried cod fish
1 onion
1 tablespoon vinegar
1 cup sliced black olives
4 anchovy fillets, chopped
2 cloves garlic, minced
1/2 cup capers
1/4 cup olive oil
2 tablespoons lemon juice
3 tablespoons minced parsley

Wash the cod fish and soak in cold water to cover overnight. Drain.

Add fresh water, the onion and vinegar. Bring to a boil and cook over low heat 1 1/2 hours, or until tender.

Drain, cool, and remove skin and bones. Flake the fish.

In a bowl, combine the fish, olives, anchovies, garlic and capers.

Toss lightly.

Mix together the oil, lemon juice and parsley.

Pour over the mixture.

Marinate in the refrigerator several hours before serving.

Serves: 4-6

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: Courtesy of Wikipedia.

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