Creamed Codfish With Bacon And Onion Recipes

CODFISH WITH CREAM

Steps:

• Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
• Preheat an oven to 350 degrees F (175 degrees C).
• Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
• Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
• Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
• Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
• Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

BAKED FISH WITH ONIONS

Steps:

• Heat oil and 2 tablespoon of the butter and cook onions over medium heat until soft and golden, stirring often-- about 15 minutes.
• Stir in the flour and cook for 2 minutes.
• Whisk in the milk, bring to a boil, reduce heat and simmer for 15 minutes.
• Add more milk if sauce is too thick.
• Season with salt and pepper.
• Spread one third of the onion sauce in a casserole and sprinkle with one third of the cheeses.
• Cover with the fish fillets, then sprinkle with one third of the cheese.
• Pour the remaining sauce over the fish and sprinkle with the remaining cheese.
• Top with the fresh bread crumbs and dot with small pats of butter.
• Bake in a preheated 400 degree oven for about 20 minutes until the casserole is bubbly.

CODFISH CHOWDER

Steps:

• Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
• Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

CREAMY COD AND POTATO GRATIN

Steps:

• Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
• While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
• Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
• Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
• Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
• Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
• Pour in lemon juice and turn off the heat; stir for about 30 seconds.
• Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
• Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
• Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
• Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

PAN-SEARED COD WITH CREAMY FENNEL RAGOûT

Steps:

• Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
• Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
• While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
• Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.

CREAMED CODFISH WITH BACON AND ONION

Steps:

• Saute the chopped bacon and onion for about 10 minutes over medium heat.
• Add salt and peppered cod to pan, moving the bacon and onion mixture around the fillets, reduce heat a little and turn the cod over in about 5 minutes.
• Continue to cook the cod until it flakes easy.
• Remove the cod, bacon, onions to a warm serving dish, and set aside, covering the fillets.
• Reduce the heat to low and add flour and butter, stirring to brown the flour.
• Add the milk and stir until it makes a thick brown gravy.
• Ladle gravy over fillets and bacon, onion mixture.
• Potatoes or rice go well with this dish.
• Have the fishmonger cut the blood line from the fish-and I use an applewood smoked thick bacon.