2 lb. boned codfish
2 c. bread crumbs
1 tsp. cinnamon
1/4 c. chopped parsley
4 chopped anchovies
2 cloves garlic, chopped
1 tsp. pepper
Dash of thyme
3 tbsp. olive oil
1/4 c. melted butter
Cold water

Cut the fish into bite-size pieces. Mix together bread crumbs and cinnamon. Roll fish in crumbs and lay in oil-lined Dutch oven. Sprinkle with parsley, anchovies, garlic, pepper, thyme and olive oil. Pour melted butter over all. Add enough cold water to cover 1 1/2 inches above the fish. Cover, simmer 2 hours, until most of the liquid is absorbed. Do not stir. Serve with boiled potatoes or polenta.