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Boiled Cod

  • small cod or as many pounds as you need of a large one
  • 1 tablespoon salt
Take a small cod or as many pounds as you need of a large one, cleanse and rub with salt, roll tightly in a thin cloth, pin and put in the kettle or pan, cover with cold water, add a tablespoon of salt and boil until done. When done lift out of the water, unroll carefully, leaving the cloth under the fish; take the skin off the upper side, turn the fish over by slightly raising the cloth and skin the other side, transfer to a platter, pour atop it hot melted butter, garnish with parsley and serve like a rascal with a smile on your face.
These directions will answer for all kinds of boiled fresh fish except salmon, which is rich enough without the melted butter. An egg dressing or Old Zealand sauce is more suitable for fish that are rich in oils.
Submitted by Cassyjean - Torrington, CT Sep 21, 2009
15 min 30 min 45 min

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