Best Creamed Codfish Recipes
PROVINCETOWN CREAMED CODFISH
Dried salt codfish a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines. The ingredient and the dishes made from it are known by many names, for example baccalà, bacalhau, bacalao, bacallà, morue, klippfisk/clipfish, and saltfiskur. This recipe is delicious served over toast points or in baked potato shells and garnished with whipped potatoes. For additional color, add some peas to the creamed mixture. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Kid Friendly
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Flake codfish.
- Melt the butter, add flour and stir until well incorporated; add hot milk and pepper.
- Stir over medium heat until boiling.
- Add fish and beat well.
- Add beaten egg yolk and stir well.
- Serve at once.
- **Variation: Add 3 hard-cooked eggs, chopped, to the creamed fish before filling the potato shells. Add mashed potato, brush with melted butter and place under hot broiler until golden.
CREAMED CODFISH WITH BACON AND ONION
This recipe is from Frank Melseth, SandPoint Alaska. He is the Captain of a fishing boat. He shared the recipe in National Fisherman, a commercial fishing publication. He said the crew loves it and it is easy to do. I use an applewood smoked bacon and have made it a dozen times.
Provided by D J8267
Categories Winter
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute the chopped bacon and onion for about 10 minutes over medium heat.
- Add salt and peppered cod to pan, moving the bacon and onion mixture around the fillets, reduce heat a little and turn the cod over in about 5 minutes.
- Continue to cook the cod until it flakes easy.
- Remove the cod, bacon, onions to a warm serving dish, and set aside, covering the fillets.
- Reduce the heat to low and add flour and butter, stirring to brown the flour.
- Add the milk and stir until it makes a thick brown gravy.
- Ladle gravy over fillets and bacon, onion mixture.
- Potatoes or rice go well with this dish.
- Have the fishmonger cut the blood line from the fish-and I use an applewood smoked thick bacon.
Nutrition Facts : Calories 390.4, Fat 20.9, SaturatedFat 10.3, Cholesterol 121, Sodium 341.6, Carbohydrate 12.6, Fiber 0.7, Sugar 1.6, Protein 36.5
CREAMED CODFISH
Recipe from the cookbook "Foods That Made New England Famous" submitted by: Miss Lucille A. Knight, Belmont, MA. she writes: When Aroostook County,Maine, was a wilderness in many sections my great-great grandmother and her family decided to make it their permanent home.The severe winters compelled them to remain indoors for...
Provided by Carol Junkins
Categories Fish Soups
Time 1h15m
Number Of Ingredients 4
Steps:
- 1. Soak codfish several hours in tepid water. One hour before serving, drain off water, cover with fresh cold water; simmer but do not boil until fish is tender (approximately one hour.)
- 2. Drain well so that no water is left. Cover fish with heavy cream -- bring to boil BUT ~ just bring it to boiling point, do not actually boil.
- 3. Add pepper and butter. Serve at once with baked potato.
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