COD AND HADDOCK FAVORITES
BAKED COD WITH OYSTER STUFFING
4 T. Butter
½ pt. Oysters with their
liquid
5 whole scallions, chopped 1/4 t.
Fresh ground pepper
1/4 C. Minced celery
1 t. Salt
1/4 C. Minced green
pepper ½ t. Thyme
½ C. Fresh bread crumbs
1, 2 to 4 pound cod
½ C. Chopped parsley
1. Preheat oven to 400 degrees.
2. In a skillet, heat
butter and add scallions, celery and green pepper, cook until tender. Add fresh
bread crumbs, parsley, oysters and oyster liquor and cook five minutes. Add
remaining seasonings.
3. Stuff the fish loosely and secure with skewers
and twine. Place the stuffed fish on a foil lined baking pan. Dot the fish
with additional butter. Bake uncovered until the fish flakes when toasted with
a fork (about 30 to 40 minutes ). Garnish with lemon slices or wedges.
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COD PROVENCAL
1/4 C. Olive oil
8 thin cod
steaks
1 large onion, sliced thin
4 slices tomatoes
2 cloves
garlic, chopped Salt and
fresh ground pepper to taste
1 green pepper, shredded
1/4 C. Tomato puree
1 2
oz can anchovies with oil, chopped Chopped parsley
½ C. Black olives, pitted
1/4 t. Fennel seed
1
C. Red wine
1.Preheat oven to 400 degrees.
2. In a
skillet, heat ½ the oil, add the onion, garlic and green pepper and cook until
the onion is transparent. Add the anchovies, olives and fennel.
3.
Place 4 cod steaks in a greased baking dish, spread with anchovy mixture and
top each with a remaining steak and a slice of tomato. Brush with remaining oil
and season with salt and pepper.
4. Mix the tomato puree with the wine
and pour over the fish. Bake about 30 minutes basting frequently. Sprinkle
with parsley and serve.
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CODFISH LOAF
2 ½ C. Cooked cod, flaked
Salt and fresh ground pepper to
taste
1/4 C. Chopped onion
Tabasco sauce
3 T.
Chopped celery 1 t.
Worcestershire sauce
3 T. Chopped green pepper
1 t. Dried tarragon
1/3 C.
Chopped walnuts 2 eggs,
separated
1/4 C. Chopped parsley
½ C. Light cream
2
toast slices, crumbed
½ C. Butter, melted
1. Preheat oven to 375 degrees.
2. Combine fish,
onion, celery, green pepper, walnuts, parsley, toast crumbs, salt, pepper,
Tabasco, Worstershire sauce and tarragon.
3. Beat the egg yolks until
light and lemon color and add them to the mixture. Add the cream and butter.
Fold in egg whites, stiffly beaten and pour the mixture into a buttered ring
pan or loaf pan.
4. Set in a pan of hot water and bake until the loaf
is set, about 40 minutes. Onto a hot serving plate and serve with egg sauce.
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CODFISH CAKES
½ lb. Salt cod, soaked overnight
Fresh ground black pepper to taste
water
Butter
or bacon fat
1 C. Mashed potatoes
Flour or bread
crumbs if desired
1 or 2 eggs
1. Cut the cod into small
pieces, cover with water and bring to a boil. Taste for saltiness. If to
salty, discard water and repeat until water is nearly fresh.
2. Mix the
fish with the potatoes, eggs and pepper. Form mixture into 8 cakes and sauté
in plenty of butter or bread crumbs. Or roll in crumbs and fry until golden
brown.
Note: A little ground ginger does wonders for codfish cakes
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HADDOCK STUFFED WITH CLAMS
1 three pound haddock
Salt and fresh ground pepper to
taste
1/4 C. Butter
1/4 t. Nutmeg
½ C. Finely chopped onion 2 eggs
beaten
1 ½ C. Fresh bread crumbs
Bacon or salt pork
1/4 C. Finely
chopped parsley 1 can ( 7 oz. ) minced
clams with liquid
1. Have the haddock cleaned and split for
stuffing. Preheat oven to 400 degrees.
2. In a skillet, heat the
butter, add the onions and cook until the onions are transparent. Combine the
onions with the remaining ingredients except the bacon. Stuff the fish loosely
with the mixture and close with skewers and twine. Lace strips of bacon or salt
pork on top of the fish.
3. Place the fish in a greased baking dish and
bake, uncovered 25 to 35 minutes. Garnish with chopped parsley and lemon slices
and serve.
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FILLETS OF HADDOCK IN CREAM SAUCE
1/4 C. Butter
Nutmeg
3
T. Flour
2 T.
Sherry
1/4 C. Bottled clam juice
½ t. Fennel seed
1/4 C. Dry
white wine 6 haddock
fillets
1 C. Cream
Chopped
parsley
salt and fresh ground pepper to taste
1.
Preheat oven to 325 degrees.
2. In a saucepan heat the butter and stir
in flour with a wire Wisk and cook until smooth and slightly browned. Add the
clam juice and wine and stir until; smooth. Gradually add the cream and continue
stirring until smooth and moderately thickened. Cook five minutes and season to
taste with salt, pepper and nutmeg. Add the sherry and fennel.
3.
Place the fillets in a greased baking dish and pour the sauce over them. Bake
uncovered 25 to 30 minutes. Remove to heated serving platter and sprinkle
liberally with chopped parsley.
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OVEN-FRIED HADDOCK FILLETS
1 T. Salt
1/4 t.
Thyme
1 C. Milk
1/4 C.
Butter, melted
3 haddock fillets
Paprika
3/4 C.
Fine, dry bread crumbs Lemon wedges
1/4 C. Grated parmesan cheese
1. Preheat oven to 525
degrees.
2. Add the salt to the milk. Cut the haddock fillets into
serving pieces and dip first into the milk and then into the crumbs, mixed with
parmesan cheese and thyme.
3. Arrange the fish pieces in a well greased
baking dish and pour the butter over them evenly. Bake on the top shelf of the
oven for about 12 minutes. Garnish with paprika. Serve with lemon wedges.
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CURRIED HADDOCK
2 lbs. Haddock fillets
1 T. Curry powder.
1
C. Water
3 T.
Flour
1 C. Dry, white wine
½ C. Dry, white wine
½ bay leaf
Tabasco
3 T. Butter
Chopped
parsley
1/4 C. Finely chopped shallots
Salt and fresh ground pepper to taste
1/4 C. Finely chopped green pepper 1 stalk
celery, finely chopped
1. Wipe the fillets with a damp cloth
and place in a skillet. Cover with the water and wine and the bay leaf. Cover
and simmer slowly until fish flakes easily with a fork about 10 minutes. Drain
and reserve the stock. Transfer fish to a serving dish and keep warm.
2. In a saucepan, heat the butter and add the vegetable. Cook over low
heat until vegetables are tender, about 10 minutes. Stir in the curry powder
and flour. Bring the reserved stock and wine to a boil and using a wire Wisk,
add the stock all at ones to the vegetable mixture, stirring vigorously until
the sauce is thickened and smooth.
3. Simmer gently for five minutes
and season to taste with salt, pepper and Tabasco sauce. Pour sauce over the
fish, garnish with chopped parsley and serve.
BAKED COD
PARMIGIANA
4 servings of cod or haddock fillets or steaks 1C.
Canned tomato sauce
salt and fresh ground pepper to taste
2 T. Melted butter
½ C. Grated parmesan cheese
1. Preheat oven to 425 degrees
2. Place the fish in a
shallow baking dish and season with salt and pepper.
3. Spread tomato
sauce over each fillet and sprinkle with parmesan cheese. Drizzle with melted
butter.
4. Bake uncovered, until the fish flakes easily when tested
with a fork, fifteen to twenty minutes.
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HADDOCK FILLETS PLAZA ATHENEE
2 T. Butter
Salt and fresh ground
pepper
1 t. Chopped shallot 1/4
C. Dry white wine, water or fish stock
6 large mushrooms, thinly sliced
1 or 2 egg yolks
1 T. Chopped parsley
½ C. Heavy cream
6 medium tomatoes,
peeled, seeded, chopped 18 cooked shrimp
6 haddock fillets
1 t. Chopped chives
1. In a large skillet, melt butter and add shallot, mushrooms,
parsley and tomatoes.
2. Season the fillets with salt and pepper and
arrange side by side on the tomatoes. Pour the wine over the top.
3.
Cover with a buttered circle of waxed paper. Bring to a boil, cover and gently
simmer until fish flakes when tested with a fork, 10 to n12 minutes. Remove to
a serving dish.
4. Cook the sauce in the pan until it is reduced by one
half. Add the egg yolks with a little of the hot liquid and the cream. Combine
by swirling it in. In a circular motion.
5. Reheat the sauce but do not
let it boil. Pour over the fish, garnish with shrimp and chives. Serve
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HADDOCK FILLETS BONNE FEMME
2 shallots, chopped
2 T. White sauce
3/4 C
sliced mushrooms 1/4 C, heavy cream
2 lbs. Haddock fillets 1 T.
Butter
1 C. Dry white wine
1 T chopped chives
1 T.
Chopped parsley Salt and fresh
ground pepper to taste
1. Preheat oven to 350 degrees.
2. Butter a heatproof baking dish. Arrange shallots and mushrooms on
the bottom of the dish and season to taste. Place fish fillets on top of the
vegetables add the wine and cover with a piece of buttered wax paper.
3.
Bake until the fish flakes easily when tested with a fork, about 15 minutes.
4. Drain the juices from the baking dish into a saucepan. Cook over
moderate heat until liquid is reduces by 1/2. Add the white sauce and cream and
cook until sauce is thickened. Add butter in little curls twisting the pan
constantly.
5. Pour the sauce over the fillets and sprinkle with chives
and parsley.
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HADDOCK FILLETS WITH GINGER
3 T. Olive oil
11/2 T. Sugar
3 T. Butter
1 T. Cider
vinegar
6 haddock fillets
2 ½ T. Soy sauce
1
clove garlic, chopped 1 T.
Cornstarch
12 wafer thin slices green ginger or 1 t, ground ginger
6 T.
Water
2 scallions cut in thin diagonal slices 1
t. Ground ginger
1. In a skillet heat the olive oil and butter.
Add the fish fillets and cook until the fish flakes easily when tested with a
fork, about three or four minutes on each side. Transfer the fish to a warm
serving platter.
2. To the fat remaining in the skillet, add the garlic
and ginger. Add the sugar mixed with the vinegar and soy sauce,
3.
Combine the cornstarch and water and gradually stir into the liquid in the
skillet. Cook. Stirring with a wire Wisk until the sauce is smooth and thick.
Pour the sauce over the fish, sprinkle with scallions and serve
immediately.
