Salt Codfish à l'Espagnole

Ingredients

• lYs pound salt codfish
• 2 ounces butter or 4 tablespoonfuls oil
• V| capful fine-chopped onion
• 1 fine-chopped green pepper
• 1 bruised clove of garlic
• 1 cupful canned tomatoes
• 1 pint boiling water
• 1 teaspoonful beef extract
• peel 6 large potatoes
• 1 teaspoonful salt
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Soak the salt codfish for several hours, changing the water twice.

2. 2

   Pick into small pieces, cover with cold water, and heat until nearly boiling.

3. 3

   Drain and rinse.

4. 4

   In a saucepan, cook butter or oil with onion, green pepper, and garlic for 5 minutes.

5. 5

   Add tomatoes, boiling water, and beef extract.

6. 6

   Peel and wash potatoes, add to the saucepan with salt, and cook until done.

7. 7

   Add the fish, heat through, and serve on a hot dish, garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 116. The excerpt below is the record exactly as published.

Salt Codfish h PEspagnole. — Soak lYs pound salt codfish for several hours in cold water, changing the water twice. One hour before serving pick the fish into small pieces, place it in a sauce- pan over the fire, cover with cold water ; when nearly boiling, pour the codfish into a sieve and rinse off with cold water ; return it in saucepan to the fire, cover witxji fresh cold water; when neaiiy boil- CODFISH. 175 ing, remoYe and drain again. In the meantime place a saucepan with 2 ounces butter or 4 tablespoonf uls oil oyer the fire, add V| capful fine-chopped onion, 1 fine-chopped green pepper, 1 bruised clove of garlic; cook and stir 5 minutes; add 1 cupful canned tomatoes (or 2 fresh tomatoes), 1 pint boiling water, 1 teaspoonful beef extract ; peel 6 large potatoes, cut them into round balls with a vegetable cutter, wash in cold water, and add to the saucepan with 1 teaspoonful salt ; cook till the potatoes are done ; then add the fish, let it get boiling hot ; serve on a hot dish, and sprinkle 1 tablespoonf ul fine-chopped parsley

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