My Second Favorite Codfish Recipe
July 31st 2010 11:38
This isn’t really codfish a la bonne femme, but it’s hard to believe that anybody cares . The real thing is made with salt cod (baccala) and a home made fish stock. Salt cod has to be soaked to remove the salt, then the skin and bones picked out. Part of the satisfaction of cooking is to do the work yourself, as opposed to having a pizza delivered, but there has to be a limit. There are probably people who make their own Worcestershire sauce too.
Steam a bunch of small potatoes using prepared seafood stock or vegetable broth. Use the little waxy potatoes. They’re cute and don’t have to be sliced or peeled.
Bake a fresh codfish fillet. (450 degrees for 10 minutes usually works)
Put 1 tablespoonful each of butter and flour into a saucepan, let the butter melt but not brown. Add about a pint of the stock and mix it in.
Beat 2 egg yolks, and add them to the seafood stock (or vegetable broth)/butter/flour mixture. Add 1 teaspoonful of vinegar and 1 tablespoonful of butter. Mix the whole thing together to make a sauce. Adjust the thickness with more broth or more flour. If the sauce seems too bland, throw something in to liven it up. I use Old Bay, but lots of other things would work as well.
On a serving plate, put the fish in the middle, place the potatoes around it. pour the sauce on top and garnish with parsley.
Steam a bunch of small potatoes using prepared seafood stock or vegetable broth. Use the little waxy potatoes. They’re cute and don’t have to be sliced or peeled.
Bake a fresh codfish fillet. (450 degrees for 10 minutes usually works)
Put 1 tablespoonful each of butter and flour into a saucepan, let the butter melt but not brown. Add about a pint of the stock and mix it in.
Beat 2 egg yolks, and add them to the seafood stock (or vegetable broth)/butter/flour mixture. Add 1 teaspoonful of vinegar and 1 tablespoonful of butter. Mix the whole thing together to make a sauce. Adjust the thickness with more broth or more flour. If the sauce seems too bland, throw something in to liven it up. I use Old Bay, but lots of other things would work as well.
On a serving plate, put the fish in the middle, place the potatoes around it. pour the sauce on top and garnish with parsley.
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