Fresh Codfish "Al Vino Bianco"
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
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 2 ingredients
- a pound of fresh codfish
- one-half glass of dry white wine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
- 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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- Remove the bones from three-quarters of a pound of fresh codfish.
- Cut into slices lengthwise.
- Butter a baking-dish, put in the fish, put more butter on top of it, salt and pepper, and one-half glass of dry white wine.
- Cook for twenty minutes in a hot oven, then place the fish on a platter, take the juice left over in the baking-dish, put it into a saucepan, add a little flour, some more butter, and the juice of half a lemon.
- Before taking off the fire, add some chopped-up parsley, and then pour the sauce over the fish, and serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board