- 1/2 pound salt codfish
- 4 Bermuda or white onions, sliced
- 3 medium potatoes, cubed
- 3 to 4 chopped mushrooms
- 1 1/2 teaspoon butter
- 1 tablespoon chopped parsley
- 1/4 teaspoon white pepper
- Salt to taste
Soak codfish in cold water overnight; drain and flake.
Place onions in large saucepan; add just enough boiling, salted water to cover. Simmer for about 15 minutes or until onions are partially done. Add potatoes; add enough boiling water to cover potatoes. Simmer for 40 minutes or until potatoes are tender.
Add codfish; cook for 10 minutes. Add butter, parsley, mushrooms, pepper and salt; add enough milk for chowder consistency. Cook for 5 minutes longer.
Serve with Matzoth or large soda crackers, butter, sprinkled with cheese and toasted in hot oven.
Source: Shari Dewey