Dried cod ‘alla vertese’
The dried cod to be soaked for about a week in running water.
In rainy weather, rainwater is to be preferred.
Dry the fish by rubbing it with sprigs of rosemary.
Liberally oil the fish with margarine and soya-bean oil.
Prepare an oval roasting dish with six and half pounds of Niort midget onions and various spices (pepper, sage, parsley, and thyme). Rosemary is indispensable.
Put the fish in the dish and cover with water and two glasses of white wine. Cook covered over a slow fire, without stirring.
This delicious dish is best accompanied with red wine or dark beer.
Vert (Holland), Easter, 1979.
A recipe by Joseph Beuys.