Baked and Stewed Codfish

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Scald for ten minutes some soaked codfish, it should soak all night; then scrape it white, pick it in flakes, and put it in a stewpan with a tablespoonful of nice butter worked into as much flour, and milk enough to moisten it. Let it stew gently ten minutes; add pepper to taste, and serve hot. Slice hard-boiled eggs over it, and sprigs of parsley around the dish.

If the fish is to be baked you must put it on to scald, as above, after soaking all night; you must then put on double as much Irish potatoes as the quantity of codfish. Boil them, mash them, and then pick up the codfish fine, seasoning it with butter and pepper; moisten it with two beaten eggs, a little chopped onion, and milk if necessary. Make it all into a large soft pat, or cake, smooth it with a knife blade and put it in the stove to be browned lightly.