Take one-half pound 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.