Salted Cod cooked in Biscayan Style

Ingredients

• 2 lb. of Cod
• 1 gill of oil
• two chopped onions
• one green pepper
• one good-sized tomato
• one clove of bruised garlic
• one chilli pepper (capsicum)
• 3 pints of broth
• 3 table-spoonfuls of tomato sauce
• 1 pint of peeled potatoes

Method

1. 1

   Bone and soak the cod for a day, then simmer in fresh water until boiling.

2. 2

   Drain, scale, and fry onions and green pepper in oil.

3. 3

   Add tomato, garlic, and chilli, moisten with broth, add bouquet garni, tomato sauce, and potatoes.

4. 4

   Cook for 45 minutes, add cod, boil for 5 minutes, and serve with parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 428. The excerpt below is the record exactly as published.

Salted Cod cooked in Biscayan Style. Put it into a saucepan, moistening with J pint each of bechamel sauce and German sauce ; add three potatoes and three hard-boiled eggs (all cut into thin slices), and J pinch of pepper. If too thick, put in a little milk. Cook for about five minutes, then serve with 1 teaspoonful of chopped parsley. Salted Cod cooked in Biscayan Style.- Bone 21b. of Cod and soak it in cold water for a day, changing the water as often as possible ; then place it in a saucepan with a good supply of fresh water, and simmer over a slow fire till boiling. Take it out, drain well, return to the pan with fresh water, and let it come to the boil again ; then take it out and scale it. Fry together in a saucepan two chopped onions and one green pepper in 1 gill of oil for five minutes ; add one good- sized tomato cut in pieces, one clove of bruised garlic, and one chilli pepper (capsicum). Moisten the ingredients in the saucepan with 3 pints of broth, add a bouquet garni, 3 table- spoonfuls of tomato sauce, and 1 pint of peeled potatoes

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