Cream Codfish- From Salt Cod-birdy

[wilderness]

Cream Codfish- From Salt Cod-birdy

Prep Time: soak salted cod for 4 hours 

Cook Time: twice in two waters for 3 minutes 

Servings: 4 servings Source: Bonitaskitchen.com

Ingredients

Salt Cod - 1½ to 2 pounds

Butter - 3 tbsp ad extra

Whole milk or evaporated - 4 cups, or more

Onion - 1 chopped, medium

Flour or Corn Starch - 4 to 5 tbsp

Vegetable Broth - ½ cup

Black or White Pepper - ½ or 1 tsp
Directions

Soak salted cod for 4 hours (change water twice).

Bring cod to a simmer NOT BOIL for 2 to 3 minutes – drain water – bring to simmer again 2 to 3 minutes.

Flake cod (it will separate naturally). REMOVE ANY SILVER SKIN and bones.

In large frying pan sauté medium onion that has been finely chopped with butter until very soft. Then add whole milk or evaporated milk to the pot, except 1 cup.

Bring milk/butter/onion mixture to a simmer. Add fresh ground black or white pepper to taste. Add flaked codfish.

In a bowl or mason jar, add 4 or 5 tablespoons of flour to the remaining 1 cup of milk and whisk together to get a thick creamy thickening agent (or rue).

Slowly pour the rue into the simmering pot while stirring. Stir until desired consistency.

If finished creamed codfish appears to thick – add a little more milk to regain desired

consistency, or vegetable broth from potatoes.

Serve with boiled potatoes.

Bonita’s Tips:

Spoon over boiled potatoes and top with a pat of butter.

Sprinklewith COLMAN’S DRY MUSTARD for TRADITIONAL flavour.