“Next, 'baccala marechiara,' codfish with a sauce of tomatoes, capers, olives, garlic, and parsley, a lighter version of her puttanesca. She laid… — Brian O'Reilly Copy Share Image
“Cod meat has virtually no fat (.3 percent) and is more than 18 percent protein, which is unusually high even for fish.… — Mark Kurlansky Copy Share Image
