Codfish Steak In Green Sauce

• 1/2 cup minced parsley
• 1 large clove garlic, minced (at least one teaspoon)
• 1 1/2 teaspoons salt, or to taste
• 1 1/2 pounds codfish steaks, 3/4 inch thick
• 4 tablespoons olive oil
• 1/2 cup finely chopped onions
• 1/4 cup flour
• 2 cups fish stock or water
• 1/2 cup dry white wine
• 1 tablespoon coarsely chopped parsley

1. Preheat oven to 350 degrees.
2. Combine minced parsley, garlic and salt in a mortar or a blender and process until finely ground.
3. The mixture will be damp, green and salty.
4. Reserve.
5. Heat two tablesoons oil in a heavy-bottomed casserole.
6. Add codfish steaks and quickly sear for 10 to 15 seconds on each side.
7. Remove fish and lower heat.
8. Add remaining oil and saute onions until soft but not brown.
9. Stir in flour and cook for a minute or two.
10. Stir in stock and heat, stirring constantly, until the sauce is quite smooth and thick.
11. Stir in wine.
12. Stir in parsley and garlic mixture, then return fish steaks to casserole, basting them with the sauce.
13. Cover and bake in preheated oven for 20 minutes.
14. Garnish with chopped parsley before serving.

parsley, clove garlic, salt, codfish steaks, olive oil, onions, flour, fish stock, white wine, parsley

Taken from cooking.nytimes.com/recipes/10200 (may not work)