GARETH PUGH SS 2014 Codfish


-“How did you manage to stay together for 65 years?”

-“We were born at a time when we didn’t throw away broken things, we fixed them.”

For our grandparents, staying together for 65 years it is normal, for our parents and for us it is an utopia. I came across this sentence a few days ago, I do not know exactly who said it, but there is so much magic in those lines or at least enough for me to imagine that the expiry date of a relationship can be postponed. My grandparents mended their socks, I throw them away. They used cloth napkins every day, I generally use paper ones. They used the same coat for many years (maybe too many), I use two coats a year. My grandparents didn’t know anything about fashion, I eat it. Today at the table we will serve a Gareth Pugh! My grandparents always taught me to be polite, so I would just say: “what an exuberant outfit” (all other comments are censored). This is a typical case where I prefer eating fashion instead of wearing it. What do you think?


Recipe. FOR 4 PEOPLE

500g (17.5 oz) wet codfish + half a liter milk + half a clove minced garlic + 2 tablespoons chopped parsley + 2 anchovy fillets + 500ml (17 fl oz) extra virgin olive oil + salt + pepper. 

Dry the cod fish well and place it in a large saucepan with the milk.  Cover with a lid and cook over low heat for about 20 minutes. With the help of a slotted spoon, place the fish in a colander and let drain well.  Set the milk aside. Put the codfish in a blender, add the parsley, anchovies, garlic and mix well until all the ingredients are well combined. Continue to blend, adding the oil a little at a time and stirring until the mixture becomes white and frothy, taking the consistency of a cream.  Season with salt and pepper and pour the milk you have kept aside to give the right creamy consistency. Serve cold on toasted bread (or polenta).

Toasted bread and codfish!Pane&Baccala

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