Codfish With Green Peppers
From Allied cookery, British, French, Italian, Belgian, Russian (1916).
A historical recipe
Allied cookery, British, French, Italian, Belgian, Russian, by Harrison, Grace Clergue, Mrs., comp and Gertrude Clergue (1916).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- one onion
- two big tomatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
Chef Wood
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- IRemove the skin and bones from one-half pound of salted codfish which has been soaked.
- Cut the codfish into small squares.
- Then dip it again into fresh water, and put the squares onto a napkin to dry.
- The fish may either be left as it is, or, before proceeding, you may roll it in flour and fry it in lard or oil.
- Then take two good-sized green peppers, roast them on top of the stove, remove the skins and seeds, wash them, dry them, and cut them in narrow strips.
- When this is done put three generous tablespoons of olive-oil into a saucepan with one onion cut up, and fry the onion over a slow fire.
- Take two big tomatoes, skin them, remove the seeds and hard parts, and cut them into small pieces.
- When the onion has taken a good colour, add the tomatoes, then add the peppers and a little salt and pepper.
- If the sauce is too thick, add a little water.
- When the peppers are half cooked.
- add some chopped-up parsley and the codfish.
- Cover up the saucepan and let it simmer imtil the fish is cooked.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board