31 / 156
31
little more oil without browning, add
strained tomato and ham cut in small
pieces. Then put in cod fish and let
simmer in this sauce.
_ Put rest of oil in a frying pan and
brown pieces of stale bread, which may
be cut into triangles or discs for croutons.
Take part of this fried bread, crush in a
l'IlOrtar or pound with a potato masher,
and with the paste thus obtained, thicken
the tomato sauce.
Decorate with fried bread an·d sweet
Spanish peppers.
If
the codfish used is of the white
variety, i '. will be sufficient to prepare
it as indicated above, but if stock fish,
which is drier, is employed, it will be.
necessary to boil it in .water before
putting it in the sauce,
1
Jrhere it finishes
cooking.