- Cut the cod into 6 large wedges, and soak for 24-36 hours in a large pot with ample water, changing the water frequently.
- Trim and chop parsley
- Chop onion
1. Heat the olive oil in a large heavy pot and cook the onion until soft and translucent.
2. Add the parsley, stir to coat, and pour in two cups of water. Cover and bring to a boil.
3. Lower heat and simmer for about 15 minutes, until the parsley is soft.
4. Place the cod over the parsley, season with pepper, and cover the pot again.
5. Cook over low heat for about 15 more minutes, or until the cod is fork tender.
6. In a small bowl, dilute the flour in 1/2 cup warm water and mix in the lemon juice. Stir until smooth.
7. Add a ladleful of the pot juices to the mixture, in a slow steady stream, whisking or stirring all the while, and pour the mixture back into the pot.
8. Tilt the pan from side to side so that the sauce is evenly distributed, and let everything simmer together another five minutes. Remove and serve.
