RR BBQ List

Here some "Creamed Cod" recipes:


BACCALA' MANTECATO (Creamed Cod)

Dried cod, or more properly "stockfish", came from North in exchange for
spices and has always been a major part of Venetian cuisine. It can be
prepared in many ways besides the following, which is perhaps the most
popular. In a large container, cover dried cod with water; and leave to soak
for 48 hours, changing the water periodically. Boil for 2-3 minutes in
salted water. Divide into very smal pieces, including the skin and the bit
of intestinal membrane found inside.

Put these pieces into a churn (or Cuisinart with appropriate attachment) and
beat together with a quarter of their weight in olive oil or, if preferred,
vegetable oil - to be added very slowly, a littie bit at a time.

Churn until eveything is reduced to a sort of delicate cream, add salt and
pepper to taste and flavour with a very little finely chopped garlic. The
amount of oil can be increased if necessary. Some people add a bit of the
cooking broth and/or a bit of hot milk to make creamier.

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Creamy Cod with Potato & Tomato


  Cook a quarter of a small onion, finely chopped, in some formula or full
fat fresh cream milk (150ml / 0.5pt) until tender. Then add 100g / 3.5oz cod
or haddock (tail piece, skinned and boned) and cook gently until it flakes
easily. Add 1 medium mashed potato and heat through, stirring until the milk
thickens and most of the potato has been absorbed. Add a squeeze of lemon
juice, a skinned and chopped tomato and a little chopped parsley. Cook for
another couple of minutes to soften the tomato, mashing lightly with a fork
until a suitable consistency.

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New England Creamed Cod

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Lb.           cod or haddock
   2      Tbsp.         butter
   2      Tbsp.         flour
   1      C.            milk
     1/4  Tsp.          salt
                        few grains pepper

Wrap fish in foil with small amount of butter. Bake in
350 degrees oven until almost cooked (5 to 7 minutes). Make white
sauce on range top by melting butter and adding flour mixed
with seasonings, stirring constantly until smooth and well
blended. Pour in milk slowly, stirring constantly. Bring to
boiling point and boil for 2 minutes. Place fish in baking
dish and pour on white sauce. Heat in oven until ready to
serve.

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>From the 1979 edition of "The Fannie Farmer Cookbook," here's... 

CREAMED CODFISH

  1 pound salt cod 
  4 tablespoons butter 
  2 tablespoons flour 
  2 cups milk 
  Dash of Tabasco 
  1 tablespoon minced parsley 
  2 teaspoons chopped chives 
  2 hard-boiled eggs, chopped 
  Freshen the salt cod by soaking overnight or at least 6 hours in several
changes of cold water. Then simmer it for 10 minutes
in a pan with water to cover. Drain, and shred or chop in a food processor. 
  Melt the butter in a heavy-bottomed pan. Stir in the flour and cook until
smooth. Slowly add the milk and cook, stirring constantly, until smooth and
thickened. Add the Tabasco, parsley, chives and cod, and cook, stirring,
until heated through. Add
the eggs and cook 1 minute more.   Serves four, on toast or mashed potatoes.


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Creamed Cod on Toast

1/2 lb. cod per serving; cut up
1 Tbsp. vinegar
milk
2 Tbsp. butter
Minced onion
parsley
salt and pepper
2 Tbsp. cornstarch
1/2 cup milk
(use powdered milk with water if necessary).
toast

Cover cod with cold water Add vinegar; bring to boil, reduce heat, simmer
for 15
minutes  and drain. Add enough milk to cover fish Add  butter, minced onion,
parsley, salt and pepper Thicken with cornstarch mixed in 1/2 cup milk (use 
powdered milk with water if necessary). Serve on toast with salad and or 
vegetable. 

Contributed by Grace Charmley for  "Cruise Chew" by
Ladies Auxilary to the Nanaimo Yacht Club


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Cod Cobbler (Irish)

 
1 1/2 lb Skinless filets of cod
2     oz Butter
2     oz Flour
1/2   l  Milk
3 1/2 oz Grated cheese
2     oz Grated cheese (for scones
2     oz Butter (for scones)
1     t  Baking powder (for scones)
1     pn Salt (for scones)
         Egg (for scones)

Place cod filets in the bottom of a round oven dish. Make a cheese sauce
with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese:
pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour
with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese,
preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg
yolk into the mixture and add enough milk to make a workable dough. Roll
out to a thickness of 1/2 inch and cut into small rounds with a scone
cutter. -- Dispose these rounds on top of the sauce, so that they just
about cover the surface; glaze them with a little milk, sprinkle some
more grated cheese over them and bake in a hot oven (450 F) for 25-30
minutes, until the scones are golden brown.


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And some other Cod recipes:
http://www.alaskaseafood.org/table/recipes/cod.htm

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Big Jim BBQ List
~~

This ones got cod and mashed potatoes.

Cook a quarter of a small onion, finely chopped, in some formula or full fat
fresh cream milk (150ml / 0.5pt) until tender. Then add 100g / 3.5oz cod or
haddock (tail piece, skinned and boned) and cook gently until it flakes
easily. Add 1 medium mashed potato and heat through, stirring until the milk
thickens and most of the potato has been absorbed. Add a squeeze of lemon
juice, a skinned and chopped tomato and a little chopped parsley. Cook for
another couple of minutes to soften the tomato, mashing lightly with a fork
until a suitable consistency.

Big Jim
James A. Whitten
bigjim@atlantic.net
