Codfish "alia Giardiniera"

Name: Codfish "alia Giardiniera"
Ingredients: 0.5 pound Salted codfish (Soaked to remove excess salt); 1 medium Carrot (Peeled and sliced); 0.25 medium Turnip (Peeled and sliced); 1.5 tablespoons Butter (Unsalted); 0.25 cup Water (Boiling, as needed)

A simple and rustic codfish dish with carrots and turnips, cooked in butter.

Ingredients

0.5 pound Salted codfish (Soaked to remove excess salt)
1 medium Carrot (Peeled and sliced)
0.25 medium Turnip (Peeled and sliced)
1.5 tablespoons Butter (Unsalted)
0.25 cup Water (Boiling, as needed)

Instructions

1Boil the salted codfish until cooked through. This may take 15-20 minutes depending on the thickness of the fish. Remove from the water, let cool slightly, then remove the skin and bones. Shred the codfish into small pieces.
2Scrape the carrot and turnip. Cut them into thin slices.
3Boil the sliced carrots and turnips for a few minutes until slightly tender. Drain off the water.
4Put the drained vegetables into a saucepan with butter. Cook over medium heat, adding a little boiling water from time to time to prevent sticking, until the vegetables are tender and the butter has created a light sauce. This should take about 10-15 minutes.
5Add the shredded codfish to the saucepan with the vegetables. Mix well to combine. Heat through for a few minutes. Serve hot.