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This recipe is about 150 years old
  • 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
  • Milk

Method

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

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