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X Italian Fish and Sea Food Dishes
Codfish "alla marinaia" (using salt cod fish, flavored with allspice, vinegar and fish broth)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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1 pound of salt codfish
a piece of onion
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


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.


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.

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