U Pestu

Dry Salt Cod

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

One of the most famous of Corsican fish dishes is U Pestu made with dry salt cod. The fish is soaked in cold water for 18 to 24 hours. It is then flaked and added to the same weight of tomatoes, which have been previously cooked to a pulp with a little butter, and rubbed through a sieve. Simmer gently and add 10 or 12 anchovies, well washed and pounded in a mortar with a few nuts, a few cloves of garlic, a little parsley and a few drops of oil. Simmer the whole for about a ½ hour. This is a most excellent dish.