Provincetown Creamed Codfish
Served on hot buttered toast, this old-fashioned creamed codfish recipe is a rich and comforting Cape Cod classic.
By Yankee Magazine|Aug 16 2016|
Served on hot buttered toast, this old-fashioned creamed codfish recipe is a rich and comforting Cape Cod classic.
Ingredients
1/2 pound salt codfish
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
1 cup milk
dash of Tabasco sauce
1 egg, beaten
Instructions
Cut the codfish into one quarter inch slices across the grain. Soak it in lukewarm water overnight to draw out the salt and soften the fish. Drain the fish in the morning and simmer it in fresh water for 10 minutes. Melt the butter in a saucepan, add the flour and pepper and blend well. Gradually add the milk. Cook until thickened and add a dash of Tabasco sauce. Pour a small amount of the cream sauce into the beaten egg, stirring constantly, then mix the fish, egg, and sauce together and serve on hot buttered toast.
Great recipe! Eating this dish takes me back to my boyhood in Portland ,Maine when our neighbors( descendants of Portuguese fishermen) made this all the time in winter!
My mother made this when I was a child. I hated it, and have hated the idea of salt cod ever since. I think she didn’t soak it sufficiently. An Italian friend just brought me a serving of zuppa di baccala`, with tomatoes, garlic, onions and other veggies, Some day I may try the creamed codfish recipe again. My friends recipe redeemed my thoughts about salt cod.