Salt Fish in Chemise

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 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