Prep 5 mins
Cook 10 mins
Dried salt codfish a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines. The ingredient and the dishes made from it are known by many names, for example baccalà, bacalhau, bacalao, bacallà, morue, klippfisk/clipfish, and saltfiskur. This recipe is delicious served over toast points or in baked potato shells and garnished with whipped potatoes. For additional color, add some peas to the creamed mixture. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 cups salt cod fish, soaked overnight in several changes of water and cooked
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk, hot
- 1⁄8 teaspoon pepper
- 1 egg yolk, beaten
- Flake codfish.
- Melt the butter, add flour and stir until well incorporated; add hot milk and pepper.
- Stir over medium heat until boiling.
- Add fish and beat well.
- Add beaten egg yolk and stir well.
- Serve at once.
- **Variation: Add 3 hard-cooked eggs, chopped, to the creamed fish before filling the potato shells. Add mashed potato, brush with melted butter and place under hot broiler until golden.
I have only rated this a 3 because I have not tried this particular recipe for baccala. We do enjoy salted cod and have had it in many forms (the Portuguese really know how to cook it). Would like to point out that for people who are not familiar with this that it has to be soaked in cold water (water being changed from time to time) for at least 12 hrs. and maybe 24 to get rid of the salt. Am happy to see a recipe for salt cod because it really should not be ignored. I use your recipe for smoked haddock with peas and it works very well.