CODFISH SOUP

Take one-half pound of salt codfish that has been soaked, cut it up into squares, but not too 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

One medium-sized potato, peeled and cut into slices

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.