Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
CODFISH SOUP
Take one-half pound of salt codfish that
has been soaked, cut it up into squares, but not small.
Prepare in a saucepan four tablespoons of good olive-oil, and one small
onion cut into pieces.
Cook the onion in the oil over a slow fire, without allowing the onion to
become colored, then add a small bunch of parsley stems, a small piece of
celery, a bay-leaf, and a small sprig of thyme.
Cool for a few moments, then add two tomatoes, skinned and with the seeds
removed, and cut into slices, two tablespoons of dry white wine, and one
medium-sized potato, peeled and cut into slices, and, lastly, one cup of
water.
When the potato is half cooked, add the codfish, then one-half tablespoon
more of olive-oil.
Remove the parsley stems, and put in instead one-half tablespoon of
chopped-up parsley; add a good pinch of pepper, and some salt, if needed.
When the vegetables are thoroughly cooked pour the soup over pieces of
toasted or fried bread, and serve.