Take salt codfish. Boil slightly until you can remove the skin and bones. Chop up fine onion, and parsley, and fry them in a saucepan with olive-oil, then put in the codfish with salt, pepper, and allspice. While this is cooking, put into another saucepan vinegar, fish broth, and bay-leaf. Add a little flour to give body to the sauce, stir well, then remove the bay-leaf, and take the saucepan off the fire. Arrange the platter with pieces of fried bread in a layer on the bottom, then the codfish, and then the sauce poured over it.