Gourmet Foods

• 1 whole dry cod (about 2 lbs.)
• 2 cloves garlic
• 3 tbs. tomato paste
• 2 sprigs fresh mint
• 1 tsp. washed capers
• ½ cup olive or peanut oil
• ½ cup flour
• 1 cup warm water
• Pinch of pepper to taste

Soak fish in cold water for 24 hours. Change water several times. Wash in cold water before cooking.

Cut fish in 4 inch serving pieces. Roll in flour.

Heat oil in skillet; brown garlic 3 minutes; fry cod 3 or 4 minutes on each side until light brown. Sprinkle lightly with pepper to taste.

Blend tomato paste with warm water; pour over fish; add mint and capers; cover; simmer about 10 minutes or until tender and well done.

Serve very hot. Serves 4.

• 1 whole dry cod (about 2 lbs.)
• 2 tbs. currants or seedless raisins
• 1 tbs. shelled pistachio nuts
• ½ cup olive or peanut oil
• 1 clove garlic
• ½ cup flour
• ½ cup vinegar
• 2/3 cup water
• 1 tbs. chopped fresh mint
• Pinch of pepper

Soak cod in cold water for 24 hours. Change water several times. Wash in cold water before using. Dry with absorbent paper; cut in serving pieces. Roll in flour.

Heat oil in skillet; brown garlic 3 minutes; remove from oil. Fry cod in hot oil about 5 minutes on each side or until light brown and tender.

In separate saucepan blend vinegar, water, currants, mint, and pistachio nuts; boil slowly 5 minutes. Pour hot sauce over cod; cover; simmer slowly 3 minutes.

Serve very hot with green salad. Serves 4.

• 2 cups cooked and flaked codfish
• 2 cups mashed potatoes
• 3 tablespoons melted butter
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 eggs, beaten
• ½ cup milk
• Butter or fat for frying

Mix all the ingredients together and taste to correct seasoning. Shape into 8 cakes and chill for 2 hours.

Fry in the butter or fat until browned on both sides. Serve hot or cold tomato sauce. Serves 4.