SALT CODFISH BAKED

Ingredients

• il/2 pound salt cod
• Olive oil
• Cayenne
• Onion rings
• 1 egg, beaten
• Garlic cloves, halved
• Bread crumbs
• Red wine vinegar
• Parsley for garnishing

Method

1. 1

   Choose a thick slice of salt cod; soak in cold water 24 hours, changing as often as convenient.

2. 2

   Parboil 10-15 minutes over hot fire; drain and wipe dry.

3. 3

   Dash it with cayenne; dip in beaten egg and then in crumbs.

4. 4

   Sprinkle with olive oil.

5. 5

   Lay in a buttered baking dish and brown in oven.

6. 6

   Lay on a hot platter; decorate with onion rings and garlic halves.

7. 7

   Sprinkle generously with olive oil and vinegar.

8. 8

   Garnish with parsley and serve at once.

9. 9

   If there is to be any delay in serving, the oil and vinegar should be added at the table, since the crispness of the fish will be spoiled if it stands with the vinegar soaking into it.

10. 10

    A sprig of parsley is served with each portion, to be nibbled while eating the fish.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 100. The excerpt below is the record exactly as published.

SALT CODFISH BAKED (Bacalao Assad o) il/2 pound salt cod Olive oil Cayenne Onion rings 1 egg, beaten Garlic cloves, halved Bread crumbs Red wine vinegar Parsley for garnishing

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