Stewed Salt Codfish with Tomatoes

Ingredients

• 1 POUND SALT CODFISH
• 3 LARGE TOMATOES
• I LARGE ONION
• I TEASPOON MINCED PARSLEY
• I CLOVE GARLIC
• 3/4 TEASPOON SALT AND PEPPER
• 3 TABLESPOONS FAT
• 1/4 CUP RIPE OLIVES
• 2 TABLESPOONS CAPERS

Method

1. 1

   Soak codfish for 24 hours, remove skin and bones, cut into pieces.

2. 2

   Saute onion and garlic in fat, stew tomatoes, strain, and add to the mixture.

3. 3

   Add parsley, salt, pepper, olives, and capers.

4. 4

   Place cod in casserole, cover, and simmer for 20 minutes.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 22. The excerpt below is the record exactly as published.

STEWED SALT CODFISH WITH TOMATOES I POUND SALT CODFISH 3 LARGE TOMATOES I LARGE ONION I TEASPOON MINCED PARSLEY I CLOVE GARLIC 3^ TEASPOON SALT AND PEPPER 3 TABLESPOONS FAT }4 CUP RIPE OLIVES 2 TABLESPOONS CAPERS

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