CODFISH RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CODFISH BALLS 1/2 POUND SALT CODFISH 3 CUPS DICED RAW POTATOES 1 BEATEN EGG 2 TABLESPOONS BUTTER OR MARGARINE 1/4 TEASPOON PEPPER FRESHEN CODFISH BY SOAKING IN WATER SEVERAL HOURS OR OVERNIGHT. DICE. COOK POTATOES AND CODFISH IN BOILING WATER UNTIL POTATOES ARE TENDER; DRAIN. BEAT WITH ELECTRIC MIXER AND ADD EGG, BUTTER OR MARGARINE, AND PEPPER; BEAT THOROUGHLY. DROP BY HEAPING TABLESPOONS (ABOUT THE SIZE OF GOLF BALLS) INTO DEEP, HOT FAT (375 DEGREES). FRY ABOUT 2 TO 3 MINUTES, OR UNTIL GOLDEN BROWN, TURNING ONCE. DRAIN. MAKES 30. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FILET OF COD WITH A PARSLEY CRUST (01/08/94) (0:10) 2 POUNDS COD FILET 8 OUNCES FRESH WHITE BREAD CRUMBS 1 BUNCH OF PARSLEY, CHOPPED 12 OUNCES BUTTER OR MARGARINE 2 SHALLOTS, FINELY CHOPPED JUICE OF TWO LEMONS SALT & PEPPER CUT THE COD IN FOUR PIECES. MIX THE BREAD CRUMBS WITH THE CHOPPED PARSLEY. MELT 4 OUNCES OF THE BUTTER AND FRY THE SHALLOTS FOR 3 MINUTES. STIR INTO THE PARSLEY AND BREAD CRUMBS. SPREAD THE MIXTURE ON TOP OF THE FISH. COOK UNDER A MEDIUM GRILL UNTIL THE CRUST IS GOLDEN. MELT THE REMAINING BUTTER, ADD THE LEMON JUICE, BRING TO BOIL WHISKING WELL. SEASON. SERVE ON A BED OF MASHED POTATOS WITH SAUCE TO THE SIDE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERB-BAKED COD THAW 1 POUND FROZEN COD FILLETS. PLACE IN 10 X 6 X 1 1/2 INCH BAKING DISH. DOT WITH 1 TABLESPOON BUTTER. THOROUGHLY BLEND 1 CUP MILK AND 2 TABLESPOONS ALL-PURPOSE FLOUR. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL SAUCE THICKENS AND BUBBLES. COOK AND STIR 1 MINUTES LONGER. STIR IN 1/4 TEASPOON SALT, 1/4 TEASPOON GARLIC SALT, 1/8 TEASPOON PEPPER, 1/8 TEASPOON DRIED THYME, CRUSHED, DASH DRIED OREGANO, CRUSHED, AND 1/4 CUP CHOPPED GREEN ONION. POUR SAUCE OVER FISH. SPRINKLE LIGHTLY WITH PAPRIKA. BAKE, UNCOVERED, AT 350 DEGREES FOR 20 TO 25 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW ORLEANS STYLE COD STEAK (10-07-92) (2:03) 1 SMALL ONION 1 MEDIUM SIZE GREEN PEPPER 1 MEDIUM SIZE CARROT 1 MEDIUM SIZE CELERY STALK 2 TABLESPOONS OLIVE OR SALAD OIL 1 14 1/2 TO 16 OUNCE CAN STEWED TOMATOES 1 TABLESPOON WORCESTERSHIRE SAUCE 3/4 TEASPOON SALT 1/4 TEASPOON DRY MUSTARD 1/4 TEASPOON GROUND RED PEPPER 4 SMALL COD STEAKS, EACH 1/2 INCH THICK ABOUT 30 MINUTES BEFORE SERVING: 1. DICE ONION, GREEN PEPPER, AND CARROT; SLICE CELERY INTO 1/2-INCH PIECES. 2. IN 12-INCH SKILLET OVER MEDIUM HEAT, IN HOT OLIVE OR SALAD OIL, COOK ONION, GREEN PEPPER, CARROT, AND CELERY UNTIL TENDER, STIRRING OCCASIONALLY,ABOUT 10 MINUTES. 3. STIR IN STEWED TOMATOES WITH THEIR LIQUID, WORCESTERSHIRE, SALT, DRY MUSTARD, AND GROUND RED PEPPER. ARRANGE COD STEAKS IN TOMATO MIXTURE; OVER HIGH HEAT, HEAT TO BOILING. REDUCE HEAT TO MEDIUM; COOK, UNCOVERED, 5 TO 8 MINUTES UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK, GENTLY TURNING FISH OVER ONCE WITH PANCAKE TURNER. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SMOKED COD PIE (10/24/94) (20:08) INGREDIENTS: 1 LB SMOKED COD 1/2 LB ONIONS 1/2 LB SHELLED PEAS 10 FL MILK * 1 OZ FLOUR 1 TSP DRY MUSTARD 1 OZ BUTTER 2 LB MASHED POTATO DIRECTIONS: * (OR SUBSTITUTE 5 OZ MILK AND 5 OZ CREAM) CHOP ONIONS ROUGHLY AND FRY IN BUTTER UNTIL TENDER. REMOVE FROM HEAT AN STIR IN FLOUR AND MUSTARD. ADD MILK. RETURN TO HEAT AND STIR UNTIL THICKENED. ADD COD, CUT INTO 1/2-INCH CUBES, AND PEAS. TURN INTO OVENPROOF DISH AND COVER WITH MASHED POTATOES. BAKE IN A MODERATE OVEN AT 400 DEGREES FOR 35-45 MINUTES, OR UNTIL GOLDEN BROWN. (THOUGH NOT TRADITIONAL, THE ADDITION OF 2-3 OZ OF CHEDDAR CHEESE TO THE SAUCE MAKES THIS AN EXTREMELY TASTY DISH.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- STEAMED PUNGENT COD WITH CABBAGE (05/21/93) (0:51) THIS DISH IS AN UNUSUAL COMBINATION OF STEAMED FISH FILET AND A CRISP, FRESH VEGETABLE, TOPPED WITH A PUNGENT (SWEET & SOUR) PICKLE SAUCE. 3/4 LB THICK FILET OF COD 4 LARGE LEAVES OF NAPA (CELERY) CABBAGE 1/2 T FRESH GINGER ROOT, MINCED 1 T SESAME OIL 1 1/2 C WATER 1 T CRUSHED ROCK SUGAR 1/2 C SWEET MIXED PICKLES, DICED 1/4 C PICKLE JUICE 1/2 T THIN SOY SAUCE 1 T WHITE VINEGAR CORNSTARCH PASTE 2 GREEN ONIONS, SLICED IN THIN STRIPS SAUCE: IN SAUCEPAN, HEAT WATER & CRUSHED ROCK SUGAR UNTIL SUGAR MELTS. ADD PICKLE JUICE, SOY SAUCE, VINEGAR & DICED PICKLES. BRING TO BOIL, STIRRING CONSTANTLY. RESTIR CORNSTARCH PASTE, AND DRIBBLE IT INTO BOILING SAUCE, UNTIL SAUCE HAS CONSISTENCY OF THIN PANCAKE BATTER. REMOVE FROM HEAT. RESERVE IN SAUCEPAN. PREPARATION: SLICE COD FILET ACROSS THE GRAIN ABOUT 1/2" THICK, KEEPING SLICES IN POSITION.CUT LEAFY FRINGES OFF OF CABBAGE (SAVE FOR YOUR STOCK POT). CUT CABBAGE STALKS LENGTHWISE INTO PIECES TO MATCH FISH SLICES. INSERT CABBAGE SLICES BETWEEN EACH SLICE OF FISH. HOLD TOGETHER AND SLICE FISH & CABBAGE IN HALF. USING BROAD SIDE OF CLEAVER, LIFT FISH & CABBAGE, AS IS, ONTO 10" OVAL SERVING DISH. SPRINKLE GINGER AND SESAME OIL ON FISH. STEAMING: 15 MINUTES BEFORE SERVING TIME, BRING WATER IN STEAMER TO BOILING. STEAM FISH PLATTER IN STEAMER FOR 7-10 MINUTES, UNTIL FISH TURNS MILKY WHITE. MEANWHILE, REHEAT SAUCE. REMOVE FISH FROM STEAMER AND POUR OFF ANY WATER. POUR SAUCE UNEVENLY OVER FISH SO IT IS ONLY PARTLY COVERED. GARNISH WITH GREEN ONIONS. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE FISH FILETS (08-26-93) (0:49) SERVINGS: 2 1 LB SOLE OR COD FILETS 1 T OIL 1 C SLICED ONION 3 C SLICED ZUCCHINI 1 C GREEN PEPPER SLICES 3/4 C CHOPPED TOMATOES 3 T DRY SHERRY (OPTIONAL) 1 T LEMON JUICE 1/2 T SALT 1/2 T BASIL 1/4 T PEPPER 2 X DROPS HOT PEPPER SAUCE 1/4 C PARMESAN CHEESE PLACE FILETS IN A LAYER IN OILED 9-INCH SQUARE BAKING PAN, SAUTE ONION, ZUCCHINI AND GREEN PEPPER IN OIL UNTIL CRISP-TENDER; SPOON OVER FILETS. TOP WITH TOMATOES. COMBINE SHERRY, LEMON JUICE, SALT, BASIL, PEPPER AND PEPPER SAUCE; POUR OVER FILETS. BAKE UNCOVERED AT 350F FOR 25-30 MINUTES. REMOVE FISH AND VEGETABLES TO HEATED PLATTER; SPRINKLE WITH PARMESAN CHEESE. IF DESIRED, SERVE PAN JUICES OVER BULGAR OR RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=