Ingredients
1 pound of salt codfish
a piece of onion
parsley
3 tablespoons olive-oil
salt and pepper
a pinch of allspice
3 tablespoons of best vinegar
2 tablespoons of fish broth
1/2 bay-leaf
a little flour
pieces of fried bread
Directions
Take one pound of salt codfish. Boil slightly until you can remove the skin and bones.
Chop up fine a piece of onion, and parsley, and fry them in a saucepan with three tablespoons of best olive-oil, then put in the codfish with salt, pepper, and a pinch of allspice.
While this is cooking, put into another saucepan three tablespoons of best vinegar, two tablespoons of fish broth, and one-half bay-leaf.
Add a little flour to give body to the sauce, stir well, then remove the bay-leaf, and take the saucepan off the fire.
Arrange the platter with pieces of fried bread in a layer on the bottom, then the codfish, and then the sauce poured over it.
Notes
The recipe was first published "Simple Italian Cookery" by Antonia Isola (New York: Harpers Brothers, 1912). For the complete copyright-free text visit www.archive.org. Photo: Wikipedia. |