Codfish "Stufato"
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- 1 cup codfish
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Stufato di Baccala 1 cup codfish, flaked or picked to pieces with a fork 4 tablespoons cooking oil Several sprigs parsley Tomato paste Pepper, hot water Freshen and soak the codfish in cold water, changing the water two or three times.
- Heat the oil, with the parsley finely chopped.
- Add the tomato paste, pepper and enough water to make sufficient liquid to cover the fish.
- Add the fish and let it simmer over a slow fire until it is done.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board