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Codfish à la Creole

As a sauce for codfish à la creole, stew together for half an hour I can of tomatoes, I pint of boiling water, I teaspoonful of salt, I sliced onion, and I green pepper seeded and cut fine.

Rub through a sieve. Have a tail piece of cod weighing 4 or 5 pounds and, if possible, have it skinned. Lay on a flat pan, pour over it / of the sauce and place in a moderate oven. Keep the rest of the sauce hot and baste from time to time with a few spoonfuls of it. When the fish begins to separate from the bones it is done.

Serve with what remains of the sauce. Such fish as is left is flaked, reheated and served next day on toast.