| 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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