Creamed Codfish
Ingredients
Directions
Cover the codfish in cold water and bring to a boil once.
Turn off the heat and drain the water.
Add the cream or cream sauce to the codfish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Codfish
- Main ingredient, supplying the dish's salty, savory flavor and flaked texture.
- Cream
- Adds richness and a smooth, moist texture that binds the flaked fish.
The step that matters
Bring the codfish to a boil only once. Boiling the codfish repeatedly or for long periods firms and toughens its proteins, leaving the flakes dry and stringy. A single brief boil, followed by draining, keeps the fish tender enough to blend with the cream.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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