CODFISH "ALLA GIARDINIERA"
Take one pound of salted codfish, boil it, remove
the skin and bones, and shred it. Then take one good carrot,
one−half a turnip, scrape them, cut them into
slices, and boil them for a few moments. Then drain off the
water, and put them into a saucepan with one and
one−half tablespoons of butter and finish cooking them,
adding from time to time a little boiling water.
When the vegetables are cooked add the codfish, mix well, and
CODFISH WITH EGG SAUCE
Take one pound of salt codfish. Boil it and remove
the skin and bones. Then fry lightly in butter, adding
chopped−up parsley, salt, and pepper. Stir about
constantly, and add from time to time a little boiling water,
until the fish is thoroughly cooked. Then beat up
the yolks of two eggs and add them with a little flour, and
cook for a few moments more. Squeeze on some lemon
juice and serve.
CODFISH "ALLA MARINAIA"
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.
FRESH CODFISH "AL VINO BIANCO"
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.
CODFISH WITH GREEN PEPPERS
Take one−half pound of salted codfish which has been
soaked to remove the saltiness. Remove the skin and
bones, and cut the codfish into small squares. Then
dip it again into fresh water, and put the squares onto a
napkin to dry. The fish may either be left as it is,
or before proceeding, you may roll it in flour and fry it in
lard or oil.
Then take two good−sized green peppers, roast them
on top of the stove, remove the skins and seeds, wash
them, dry them, and cut them in narrow strips. When
this is done put three generous tablespoons of olive−oil
into a saucepan with one onion cut up small, and fry
the onion over a slow fire.
Take two big tomatoes, skin them, remove the seeds
and hard parts, and cut them into small pieces. When the
onion has taken a good color, add the tomatoes, and
cook until they sputter, then add the peppers and a little
salt and pepper. If the sauce is too thick add a
little water. When the peppers are half cooked, add some
chopped−up parsley and the codfish. Cover up the
saucepan and let it simmer until the fish is cooked.
This dish is also good cold.