Salt Fish in Chemise

• 1½ lb. salt codfish
• 3 oz. unsalted butter
• 2 medium

Put the salt fish in a howl, cover with warm water and soak for 2 hours or longer, according to the saltiness and hardness of the fish. Drain, rinse and pat dry. Remove any skin and bones, and shred the fish. Heat the butter in a frying pan and sauté the onions and garlic until the onions are tender but not browned. Add the chives, tomatoes, thyme, hot pepper, salt, if necessary, and pepper to