Codfish with Green Peppers

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

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A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

Remove 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 until the fish is cooked.

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