1 lb Stockfish (dry cod)

2 Fresh anchovies, unsalted

-skinless and boneless 2 cl Garlic, chopped

Salt (very little) 1/4 tb Parmigiano-Reggiano

- fresh grated 1 1/4 c Onions, sliced

1 c Milk

2 c Extra virgin olive oil

Fresh ground black pepper Cod should be cleaned, skinless and boneless.
Anchovies should be fresh or defrosted frozen Saute onions in oil until transparent.
if using salted stockfish, pre-soak in cold running water for at least 24 hours, and wash pieces individually every 8 hours.
In a bowl, mix the parsley, garlic and anchovies.
With a fork, spread some of the mixture on each piece of fish, sprinkle with cheese and roll up.
Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed with a little cheese and pepper.
Shake off excess.
Place fish bits in an oiled shallow roasting pan and cover with sauted onions.
Season with salt and pepper, add milk and bake in oven preheated to 140C(275F) for 4 hours, turning fish occasionally and adding oil if

necessary.
Remove from oven, top with more parsley and serve immediately.

12 sm Green bell peppers

3 Tomatoes (optional)

-quartered Parsely stems 1 tb Butter

Salt and pepper to taste 2 c Water

Meat and rice stuffing 3 c Yoghurt

Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids.
Wash.
Drain upside-down.
Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up.
Line the bottom of a large saucepan with parsely stems.
Add salt, pepper an water.
Dot with butter.
Place a plate upside-down on peppers.
Cover and cook on lowest possible heat until peppers are tender (about 40 minutes).
Transfer stuffed pepprs to a platter.
Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers.
Serve hot with yoghurt and salad as a main course.
From Turkish Cookery by Gulseren Ramazanoglu (Yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries.
I’ve tried it and liked it but haven’t been able to duplicate.
Plain American yogurt is not my idea of a good substitute.) Posted by Damita Green in Fidonet Intercook