{"id":4577,"slug":"rock-cod-en-court-bouillon","title":"Rock cod, en court bouillon.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three spoonsful of olive oil","one onion sliced very fine","three sliced green peppers","one red pepper","one bouquet garni","about five pounds of codfish","salt","pepper","two glasses of white wine","one pint of water","a little chopped parsley"],"ingredients_norm":["spoonsful of olive oil","onion sliced very fine","green pepper","red pepper","bouquet garni","codfish","salt","pepper","white wine","water","little chopped parsley"],"steps":["Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick.","Season with salt and pepper, add two glasses of white wine and one pint of water, and a little chopped parsley.","Simmer slowly for about forty minutes.","Remove the bouquet garni, and serve on a deep platter with broth and all."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w20:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cdd162b6b6871acb8d4c5a2a61c255e012286ac4448c851598a326e8e70402f8","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rock-cod-en-court-bouillon"}