Codfish with Green Peppers

Ingredients

• one-half pound of salted codfish
• two good-sized green peppers
• three generous tablespoons of olive-oil
• one onion cut up
• two big tomatoes
• a little salt
• a little pepper
• some chopped-up parsley

Method

1. 1

   Remove the skin and bones from the codfish, cut into small squares, and dry.

2. 2

   Roast the green peppers, remove skins and seeds, and cut into strips.

3. 3

   Fry the onion in olive oil, add tomatoes, peppers, salt, and pepper.

4. 4

   When half cooked, add parsley and codfish, cover, and simmer until the fish is cooked.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 9. The excerpt below is the record exactly as published.

CODFISH WITH GREEN PEPPERS (Italian) IRemove the skin and bones from one-half pound of salted codfish which has been soaked. 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, be- fore 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 gener- ous tablespoons of olive-oil into a saucepan with one onion cut up, 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 colour, add the tomatoes, 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. Allied CooKery 29 add some chopped-up parsley

Cook this with the app: pantry check, scaling, and the assistant.