Nantucket Codfish
- Codfish
- Milk
- Butter
- Pepper
- Flour
Cut the thick part out of a firm, white dried codfish. Soak it overnight. The next day, cut into very small pieces. Parboil for a few minutes, changing the water until the fish remains but slightly salted. Drain off the water, leaving the fish in the saucepan. Pour over a little more milk than will cover it. When it becomes heated, add a moderate amount of butter and pepper. Thicken with flour stirred smooth in milk. Stir constantly for a few minutes (be patient, you rascal).
Submitted by Nov 2, 2009
15 min
30 min
45 min