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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To dight codlinge or keling tak a kelinge and cut them smale and put them in brothe of freche samon and boile them put ther to almond mylk and drawe bred and colour them with saffon and sanders do ther to sugur and pouder of pepper and serue it and other fisshe among as turbot pike samon chopped and sesson them with venygur and salt it and serue it.

Other versions of this recipe:

COD (morue) is not spoken of in Tournay unless it is salt (Le Menagier de Paris)

Codling and haddock (Le Viandier de Taillevent)

Fresh cod (Le Viandier de Taillevent)

FRESH COD is prepared and cooked like gurnet with white wine in the cooking (Le Menagier de Paris)

Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

To make the mustard for dried cod (Das Kuchbuch der Sabina Welserin)

NORTHERN PIES are made of cod liver and sometimes with chopped fish added (Le Menagier de Paris)