_Stufato di Baccala_
1 cup codfish, flaked or picked to pieces with a fork
4 tablespoons cooking oil
Several sprigs parsley
Tomato paste[8]
Pepper, hot water
Freshen and soak the codfish in cold water, changing the water two or
three times. Heat the oil, with the parsley finely chopped. Add the
tomato paste, pepper and enough water to make sufficient liquid to
cover the fish. Add the fish and let it simmer over a slow fire until
it is done.
_Signorina Irene Merlani._
[8] See Suggestions, page 5.