salt cod
- Thread starter triton
- Start date
- Location
- BACK IN Newfoundland and lovin it!!!
toss in a pot and boil it till soft, add some hard tack bread that was soaked over night, get some fat back pork, cut in little strips and fry with onions, drizzle fat and onions over fish and enjoy, get a big glass of water!
- Location
- BACK IN Newfoundland and lovin it!!!
Fish stew, good indeed, my Nan used to make it all the time for me!
Soak in cold water in your refrigerator for 2 days. Changing the water at morning and night. Cook it in the last change of water on the second day.(Not sure how clear that came out!!) I usually cook mine with potatoes. Serve fish with a bit of butter melted on top! MMmmmm! Yummy!! Enjoy!!
Perry(Transplanted Newfie!!)
Perry(Transplanted Newfie!!)
Baccala.
Depending on the saltiness, either a one or two day soak, changing the water every 12 hours is necessary.
I just make a basic tomatoe sauce - olive oil (lots), an onion, salt (not much), and canned tomatoes. You can mix it up by adding capers or black olives.
When the sauce is ready, I place the fillets in a baking dish and cover them with it. Stick 'em in the oven at 425 for about 20 minutes.
Best to make extra sauce - leftovers are fantastic over pasta.
Depending on the saltiness, either a one or two day soak, changing the water every 12 hours is necessary.
I just make a basic tomatoe sauce - olive oil (lots), an onion, salt (not much), and canned tomatoes. You can mix it up by adding capers or black olives.
When the sauce is ready, I place the fillets in a baking dish and cover them with it. Stick 'em in the oven at 425 for about 20 minutes.
Best to make extra sauce - leftovers are fantastic over pasta.
Oh boy, fish cakes!
After a good 2-day soaking as described above, boil cod in last night's water & mix with mashed potatoes and sauteed onions. Make into palm-sized cakes, dust with flour, and fry in lots of butter until golden. Serve with lots more butter and mustard pickles or chow.
A side of brown beans & bacon is called for.
After a good 2-day soaking as described above, boil cod in last night's water & mix with mashed potatoes and sauteed onions. Make into palm-sized cakes, dust with flour, and fry in lots of butter until golden. Serve with lots more butter and mustard pickles or chow.
A side of brown beans & bacon is called for.
- Location
- Back in the Peace Country
Bernie PEI and Long Bow got it right. I have never had salt cod with tomatoe sauce, ever !!! i'd try it though.
1-2 day soak. Boil in last soak. Add potatoesafter about 1o minutes.
In a skillet fry up a #### load of onions and some fat back.
Mash you potatoes with a butter, not too much. Throw in the onions and a few scrunchions, an a good bit of the fat drip. Fork in the fish.
Now either eat it as it is ,,, YUM !!!!! or take a icecream scoop and make scoops of it. Then flatten each one down into a patty. give a quick roll in a bit of beaten egg and milk and then a quick roll in flour and fry it off.
If I'm doing fish cakes I don't prefry the onions and I don't add the drip or scrunchions rather have em on the side.
When I was youngster and I'd pickin at the fish and scrucnhions before it was ready, mom or nan or pop would give me a hunk of the rhine to go gnaw on
til supper was ready
1-2 day soak. Boil in last soak. Add potatoesafter about 1o minutes.
In a skillet fry up a #### load of onions and some fat back.
Mash you potatoes with a butter, not too much. Throw in the onions and a few scrunchions, an a good bit of the fat drip. Fork in the fish.
Now either eat it as it is ,,, YUM !!!!! or take a icecream scoop and make scoops of it. Then flatten each one down into a patty. give a quick roll in a bit of beaten egg and milk and then a quick roll in flour and fry it off.
If I'm doing fish cakes I don't prefry the onions and I don't add the drip or scrunchions rather have em on the side.
When I was youngster and I'd pickin at the fish and scrucnhions before it was ready, mom or nan or pop would give me a hunk of the rhine to go gnaw on
til supper was ready
