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.

 

 

 


 


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