1 liberal pound of fresh codfish, or any other lean fish for boiling
1 quart of water
1 onion
Parsley
Salt and pepper

Boil until fish is thoroughly cooked; strain and serve.


CODFISH SOUP
(_Zuppa di Merluzzo_)

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.