Spanish Codfish.

Just 4 u

Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter; add 1 chopped onion and 2 cups of
tomatoes; let fry. Add 1
tablespoonful of flour; stir until thickened. Then add 1 cup of water, pepper and chopped parsley; let boil well;
add the codfish. Let simmer one−half hour. Serve on buttered toast.