PROVINCETOWN CREAMED CODFISH RECIPE - FOOD.COM
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.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
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.
Nutrition Facts : Calories 84.1, FatContent 6.2, SaturatedFatContent 3.6, CholesterolContent 63.4, SodiumContent 52.2, CarbohydrateContent 4.5, FiberContent 0.1, SugarContent 0, ProteinContent 2.9
CREAMED SALT COD ON BAKED POTATOES - BIGOVEN
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Total Time 45 minutes
Prep Time 45 minutes
Yield 6
Number Of Ingredients 11
Steps:
- "Another dish that is important to getting through those cold New England winters. My lady friends in New Hampshire, who gave me this recipe, claim that this dish brings back fond memories of their childhood. It is easy to make, though you have to plan ahead and soak the salt cod for at least 24 hours. New England Yankees always plan ahead. Always have! Soak the salt cod in ample water for 24 hours, changing the water 3 times. Drain and place in a saucepan. Add the 2 cups of milk, cover, and bring to a simmer. Cook until tender, about 20 minutes. In the meantime hard-boil the eggs and make the white sauce. Bring 2 cups of milk to a simmer and add the onion, bay leaf, and cayenne pepper. Simmer for a few minutes and then strain the milk stock. Return to the stove. In a small frying pan melt the butter and stir in the flour. Remove the milk from the burner and stir in the flour and butter. Continue to simmer, stirring constantly, until thick, about 7 minutes. Add very little salt to taste, if you must. Separate the whites of the eggs from the yolks and grate each separately. Stir the whites into the white sauce. Drain the milk from the cooked fish and discard. Flake the fish and stir into the cream sauce. Serve the fish sauce over opened baked potatoes with the grated egg yolk sprinkled on top. The girls from New Hampshire told me that this was a common evening meal. I expect little else went with it, with the exception of wonderful Boston Brown Bread (see recipe). INCLUDES 24 HOURS SOAKING TIME From
. Downloaded from Glens MM Recipe Archive, G Internet."
Nutrition Facts : Calories 517 calories, FatContent 25.1118589582945 g, CarbohydrateContent 43.4730927053095 g, CholesterolContent 428.351666666667 mg, FiberContent 4.86162926974128 g, ProteinContent 30.0875306245907 g, SaturatedFatContent 12.9319902083272 g, ServingSize 1 1 Serving (435g), SodiumContent 295.071708333254 mg, SugarContent 38.6114634355682 g, TransFatContent 2.70933291665379 g
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- Another dish which is important to getting through those cool New England winters. My lady friends in New Hampshire, who gave me this recipe, claim which this dish brings back fond memories of their childhood. It is easy to make, though you have to plan ahead and soak the salt cod for at least 24 hrs. New England Yankees always plan ahead. Always have! Soak the salt cod in ample water for 24 hrs, changing the water 3 times. Drain and place in a saucepan. Add in the 2 c. of lowfat milk, cover, and bring to a simmer. Cook till tender, about 20 min. In the meantime hard-boil the Large eggs and make the white sauce. Bring 2 c. of lowfat milk to a simmer and add in the onion, bay leaf, and cayenne pepper. Simmer for a few min and then strain the lowfat milk stock. Return to the stove. In a small frying pan heat the butter and stir in the flour. Remove the lowfat milk from the burner and stir in the flour and butter. Continue to simmer, stirring constantly, till thick, about 7 min. Add in very little salt to taste, if you must. Separate the whites of the Large eggs from the yolks and grate each separately. Stir the whites into the white sauce. Drain the lowfat milk from the cooked fish and throw away. Flake the fish and stir into the cream sauce. Serve the fish sauce over opened baked potatoes with the grated egg yolk sprinkled on top. The girls from New Hampshire told me which this was a common evening meal. I expect little else went with it, with the exception of wonderful Boston Brown Bread (see recipe). INCLUDES 24 Hrs SOAKING TIME
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