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X Italian Fish and Sea Food Dishes
Fresh Codfish "al Vino Bianco" (baked, using dry white wine, lemon and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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3/4 pound of fresh codfish
salt and pepper
1/2 glass of dry white wine
a little flour
juice of half a lemon
parsley, chopped-up


Remove the bones from three-quarters of a pound of fresh codfish. Cut into slices lengthwise.

Butter a baking-dish, put in the fish, put more butter on top of it, salt and pepper, and one-half glass of dry white wine.

Cook for twenty minutes in a hot oven, then place the fish on a platter, take the juice left over in the baking-dish, put it into a saucepan, add a little flour, some more butter, and the juice of half a lemon.

Before taking off the fire, add some chopped-up parsley, and then pour the sauce over the fish, and serve.


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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