CODFISH WITH GREEN PEPPERS

Take one−half pound [250 g] of salted codfish which has been soaked to remove the saltiness. Remove the skin and bones, and 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 small, 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 color, add the tomatoes, and cook until they sputter, 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. This dish is also good cold.