Sunday, May 24, 2015

Salted Cod Florentine

Cut cod into large pieces, and keep in water for few days. Change water every day.
Cover cod with flour, fry quickly in sufficient oil, on each side.
Add diluted tomato paste, salt and pepper. Allow to cook for further 20 minutes.

Serve with croissants.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.24.

No comments:

Post a Comment

"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."