Salt Cod a la Biscaenne

Ingredients

• two pounds of boneless cod
• a gill of oil
• two chopped onions
• one green pepper
• one good-sized tomato, cut in pieces
• one clove of bruised garlic
• one Chili pepper
• three pints of broth
• a bouquet (No. 254)
• three tablespoonfuls of tomato sauce
• a pint of Parisian potatoes

Method

1. 1

   Soak cod in cold water for twenty-four hours, changing water often.

2. 2

   Simmer in fresh water until boiling, then drain and scale.

3. 3

   Fry onions and green pepper in oil for five minutes, add tomato, garlic, and chili.

4. 4

   Moisten with broth, add bouquet, tomato sauce, and potatoes.

5. 5

   Cook for forty-five minutes, then add cod and boil for five more minutes.

6. 6

   Serve hot with parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 141. The excerpt below is the record exactly as published.

Salt Cod a la Biscaenne.— Take two pounds of boneless cod, and soak it in plenty of cold water for twenty-four hours, changing the water as often as possible. Place it in a saucepan with plenty of fresh water, then let simmer on a slow fire till boiling ; take it off, and drain it well; return it to the pan with fresh water, and let come to a boil again, then scale it by separating the bones. Fry together in a saucepan two chopped onions and one green pepper in a gill of oil. Let cook for five minutes, then add one good-sized tomato, cut in pieces, one clove of bruised garlic, and one Chili pepper. Moisten the fish with three pints of broth, add a bouquet (No. 254), three tablespoonfuls of tomato sauce (No. 205), and a pint of Parisian potatoes

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