SALT CODFISH IN SAUCE

Ingredients

• 1 pound salt cod
• 2 tomatoes, chopped
• 1 large onion, chopped fine
• 1 onion, sliced thin
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 sprig parsley
• 1 sprig celery
• Cayenne
• 2 egg yolks, beaten

Method

1. 1

   Soak codfish 24 hours, changing water frequently.

2. 2

   Parboil 10-15 minutes, remove and cut into convenient pieces, taking out all visible bones.

3. 3

   Fry onion and garlic in oil until light brown and tender.

4. 4

   Add cayenne and tomatoes, onion, parsley and celery.

5. 5

   Pour in 1.5 cups boiling water and simmer for a few minutes.

6. 6

   Lay in the pieces of fish, baste and simmer.

7. 7

   When tender, take from the fire and slip in, here and there, the beaten egg yolks.

8. 8

   Shake the pan gently to mix, and serve, sliding the contents of the pan carefully into a deep hot platter.

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 IN SAUCE (Bacalao em Molho) 1 pound salt cod 2 tomatoes, chopped 1 large onion, chopped fine 1 onion, sliced thin 2 garlic cloves, minced 1 sprig parsley 2 tablespoons olive oil 1 sprig celery Cayenne 2 egg yolks, beaten

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