1931 Cuban Cookery by Blanche Z de Baralt

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.