Saute onions, garlic, pinch of salt in olive oil until onions are transparent.
Rinse cod fish 2 or three times in cold water to take off some of the salt.
Boil cod fish for 25 minutes and flake.
In a large bowl combine boiled potatoes, mashed eggs, cubed avocado and flaked cod fish.
Pour sauteed onions,garlic and olive oil over combined ingredients and mix so all ingredients are one. YUM.
Cod Fish with Anise cooking instruction:
To prepare the cod you leave it to soak
Soak cod fish in water for about 4 hours. Drain well and boil for 15 minutes. Discard skin and bones.
Arrange cod fish in platter. Garnish with onions and tomatoes.
Combine seasoning ingredients, pour over fish. Mix well. Serve cold.
otatoes.
Shred the cooked cod fish into bite sized pieces, then
Soak the cod fish in water for two hours to remove part of the salt.
Remove bones and skin and shred into small pieces.
Mix flour, baking powder, garlic, oregano and water and add the cod fish.
Mix well.
Drop by tablespoonful and deep fry until crispy. Remove and drain on absorbing paper.
Makes 24.
Soak the cod fish in cold water for 2
Soak cod fish in water, preferably overnight then boil for 1/2 hour. Meanwhile peel and dice potatoes; boil for 20 minutes. When cool mash coarsely.
Drain, rinse fish under cold water and flake making sure to remove fine bones.
Add butter, pepper and shredded fish to potatoes, mix well.
Form mixture into light, feathery balls.
Dip in beaten egg then breadcrumbs. Fry in deep oil in fryer basket until golden brown.
Drain on absorbent paper and serve very hot with your favorite cocktail sauce.
Cut cod filet into 1\" cubes.
Heat butter in dutch oven or stock pot. Saute green pepper, celery and onion until soft, 3-5 minutes.
Add parsley, diced tomatoes and tomato sauce.
Start rice cooking. While rice is cooking add cod to sauce and simmer. Salt and Pepper to taste.
Serve over cooked rice.
Saute onion until tender in butter.
Add potatoes, salt, pepper, basil and water.
Cover.
Simmer 15 minutes.
Place fish cut in chunks over mixture and simmer 15 minutes or unit fish flakes.
Add 1 can (12 ounce) whole kernel corn and 12 ounce can evaporated milk or little cream.
Heat just to boil.
Serve in soup bowls with chowder crackers.
Add parsley for color.
o combine.
Add the fish broth, bay leaf and potatoes
In small saucepan, mix vegetables with clam juice and boil until veggies are tender.
Meanwhile, melt butter in larger pan, then add flour slowly and whisk until smooth.
Add salt and pepper.
Cook for about 4 minutes over low heat. Slowly whisk in milk. Heat to simmer, uncovered., stirring often.
Add cod and cook for 5 minutes.
Next, add veggies and clams and cook for about 15 minutes or until chowder is thickened a bit, stirring often. Add more salt and pepper if necessary.
Enjoy!
elery with the fish until the fish until the fish is cooked to
Place boneless, skinless salt cod in cold water and soak
Bring water to a boil in a medium saucepan. Add onion, fennel seed, garlic, salt, turmeric, pepper, bay leaf and potatoes. Bring to a boil; reduce heat and simmer, covered, about 15 minutes. Add carrots; simmer 3 minutes. Add zucchini; simmer another 5 minutes, until vegetables are tender.
Remove 1 cup of the vegetables and broth and puree in a blender. Return puree to thicken soup; Add fish and wine. Simmer, covered just until fish is opaque, about 1 minute.
Remove bay leaf and serve with Italian or sourdough bread.
Cut cod fillets into bite sized pieces.
Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
Cover and simmer 10 to 15 minutes until vegetables are tender.
Add fish and cook 10 minutes longer.
Add milk.
Reheat, but do not boil.
Serves 4.
Serve hot, with freshly baked home made bread or rolls and butter.
Simmer fish in 2 cups water for 15 minutes.
Drain off and reserve broth. Remove skin and bones from fish.
Saute the diced pork in a large pot until crisp. Saute onions and pork fat until golden brown. Add fish, celery, potatoes and bay leaf.
Measure reserved fish broth, plus enough boiling water to make 3 cups liquid.
Add to pot and simmer 30 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated.
Season with salt and pepper.
Makes 8 servings.
n cream and cubes of fish.
Stir in thyme.
In 3-quart saucepan saute onion in butter until soft. Add soups, milk, water and pepper.
Cook over moderate heat, stirring occasionally, until hot. Add fish; cook 5 to 7 minutes or until tender.
Sprinkle with green onions and celery leaves before serving.
Note: Can sub olive oil for the butter. Also, add a pinch of dried thyme for extra flavor.
Saute onion in butter.
Add potatoes, carrot, seasonings, milk and water.
Simmer for about 15 minutes.
Add fish; simmer about 15 minutes more.
Stir in corn with liquid (Niblets are okay). Warm through.
Serve with a sprinkle of parsley.