• 1½ lbs of dry salt cod
• 3 or 4 large potatoes
• 5 onions, tomatoes, pimientos, oil, butter, salt and pepper.

Having soaked the cod, as in the preceding recipe, remove the bones, and flake the fish. Slice he potatoes, the onions, the tomatoes and pimientos, and place in alternate layers in a deep earthenware casserole with the fish. Add several tablespoons of oil, a little melted butter, and season with salt and pepper. Simmer for 1 to 1½ hours, keeping the casserole closely covered.