Codfish Recipe

(Baccala)

I

Freshen and soak the codfish in cold water, changing the water two or

three times, or, better, keeping it for some time in a vase under

running cold water. Then cut it into pieces as large as the palm of the

hand and dip them in flour until they are well covered. Then put a

kettle or a saucepan on the fire with plenty of oil and two or three

cloves of garlic, whole but a little crushed. When the garlic begins to

brown put in the codfish and brown it on both sides, stirring it often,

so that it doesn't burn. Salt is not necessary, or at least only a

little after tasting, but a little pepper will not be amiss. Finally

pour over some tomato sauce (No. 12) or tomato paste diluted in water,

let it boil a little more and serve.

123

II

The following is another way to prepare the codfish, slightly different

from the preceding. Cut the codfish as above, then put it as it is in

saucepan with some olive oil. Spread over it a hash of garlic and

parsley and season with a pinch of pepper, oil and little pieces of

butter. Cook on a good fire and turn it with care, because, not being

sprinkled with flour, it breaks easily. When it is cooked, squeeze a

lemon over and serve.