Miriam's Creamy Codfish

Course : Fish
Serves: 6
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1 1/2 pounds salt codfish
3 large onions -- very finely sliced
1 1/2 pounds finely sliced potatoes
1 cup milk
1 cup heavy cream or fresh cream
2 tablespoons flour
3 tablespoons oil
1/4 cup olive oil
1 teaspoon salt and pepper -- to taste
1 dash nutmeg
1 cup canola oil
1/2 cup grated or processed stale bread
1/2 cup chopped parsley
2 tablespoons finely chopped almonds or walnuts -- optional
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary -- crushed
2 large hard boiled eggs -- finely chopped
1 teaspoon salt and pepper -- to taste
2 tablespoons olive oil

Preparation / Directions:

1. soak codfish for 24 hours, changing the water twice 2. Drain fish and squeeze out all the water. 3. Cut cod into bite size pieces. 4. Heat 1/4 cup oil with 1 tbs olive oil and add the potatoes, season with salt and pepper. Cook potatoes in this oil until almost golden. Add 1/4 cup water and continue cooking until water has evaporated. Set aside 5. Cook the onions in 3 tbs olive oil until translucent. Add the codfish and cook until all the liquid has evaporated. 6. Add the flour and stir for 2 minutes. Off the heat, add the milk and cream stirring vigorously not to form lumps. Season with salt ( if needed), pepper and nutmeg 7. Oil a baking dish and spread a layer of the reserved potatoes. 8. Top with the creamed cod mixture 9. Set aside while you prepare the following: 10. Stir together all the ingredients for the topping but the olive oil. Add the olive oil until you get a moist mixture. 11. Top the cream with the above mixture. 12. Bake at 350F for 35 minutes or until bubbly.

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