RECIPE TITLE "ELEVEN WAYS TO COOK BOILED CODFISH" from: "How to Cook Fish", by Olive Green
BOILED SALT CODFISH--I
Soak two pounds of salted cod over night, put into fresh water, bring to the boil and serve with melted butter.
BOILED SALT CODFISH--II
Soak the fish over night, change the water, and simmer until done. Serve with a Drawn-Butter Sauce.
BOILED SALTED CODFISH WITH EGG SAUCE
Prepare the fish according to directions given in the preceding recipe. Cook one teaspoonfu of corn-meal until thick in one cupful of milk, add one cupful of mashed potatoes, the codfish chopped, two tablespoonfuls of butter, two well-beaten eggs, and pepper to taste. Prepare an Egg Sauce, pour over the fish, and serve.
BOILED CODFISH WITH OYSTER SAUCE
Boil the fish in salted water, seasoned with pepper, cloves, and lemon peel. Prepare a Cream Sauce, and cook oysters in it until the edges curl, pour over the fish, and serve.
BOILED CODFISH WITH CREAM SAUCE
Boil the codfish slowly in salted water. Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of cream and cook until thick, stirring constantly. Add salt, pepper, and anchovy paste to season, pour over the fish. sprinkle with minced parsley, and serve.
BOILED CODFISH À LA HOLLANDAISE
Boil the fish according to directions previously given and serve with Hollandaise Sauce.
BOILED CODFISH WITH CAPER SAUCE--I
Prepare according to directions given for Boiled Codfish with Cream Sauce, omitting the anchovy paste, and adding two tablespoonfuls each of capers and melted butter.
BOILED CODFISH WITH CAPER SAUCE--II
Boil a small fresh codfish in court bouillon, and allow it to cool partially in the liquor. Serve with Caper Sauce.
BOILED CODFISH CREAMED
Sew up the fish in a cloth dredged with flour, and boil in salted and acidulated water. Unwrap, and serve with sauce made of half a cupful each of milk and boiling water, thickened with two tablespoonfuls of butter rolled in flour. Take from the fire, add two eggs well-beaten, and salt, pepper, and minced parsley to season. Add a tablespoonful of capers or tarragon vinegar, pour over the fish, and garnish with slices of hard-boiled eggs.
BOILED CODFISH WITH EGG SAUCE
Prepare the fish according to directions given in the recipe for Boiled Codfish with Oyster Sauce. Serve with Egg Sauce.
|Salmon: A Cookbook
Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version show the incredible versatility of salmon—it's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.
|Salmon: The Cookbook
High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish. The best salmon recipes from Whitecap Books are here in one indispensable volume.
Salmon: The Cookbook is complete with full color photos and more than 120 recipes that feature both Atlantic and Pacific salmon. Conveniently organized by meal course, this cookbook includes appetizers, soups, salads and entrees, as well as marinades, curing and different cooking methods.
The easy-to-follow recipes in Salmon range from simple dishes with few ingredients to the more elaborate, such as: - Salmon Pastrami - Home-style Salmon Roe Cured with Apple Juice and Sea Salt - Salmon Sorrel Chowder - Roasted Salmon Fillets with Mango Chili Glaze - Cedar Plank Salmon - Candied Salmon
|Fish: The Complete Guide to Buying and Cooking
From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
|The Diabetes Seafood Cookbook: Fresh, Healthy, Low-Fat Cooking
Meals that are naturally delicious, low-fat,. and diabetes-friendly!
. Naturally low in fat and packed with protein and. healthy omega-3 fats, seafood is a perfect choice for. fresh meals that fit well into a diabetes meal plan.. Unfortunately, most seafood cookbooks on the market. take what�s naturally a healthy ingredient and add heavy. cream sauces, fatty oils, or fried batters. The results are. unhealthy meals packed with fat and cholesterol that. could potentially wreck a diabetes self-care plan.. With The Diabetes Seafood Cookbook, author Barbara. Seelig-Brown has put together over 100 meals that. deliver seafood�s nutrition-dense benefits without. skimping on taste. Brown has refined the art of coaxing. delicious meals from healthy ingredients, while keeping. the process simple and approachable.
|Neptune's Table: Cooking the Seafood Exotics
Don Hubbard's Neptune's Table is an impressive collection of unusual and exotic seafood information including over 200 exciting, innovative, delicious recipes, plus preparation instructions that deal with such diverse subjects as cooking and serving octopus; extracting and preparing sea urchin roe; preparing calamari in unexpected ways (and a simple calamari cleaning method); using the shells of shrimp in cooking; cleaning, cooking, and dining on exotics like sea snails, abalone and limpets. Neptune's Table features chapters and recipes for scallops, oysters, crab, lobster, mussels, and most other sea creatures (except fish). Each chapter is introduced by a full-color original gyotaku (nature print) of the subject special created by Hubbard. From Smoked Oysters Wrapped in Bacon, Scallops and Leeks on Linguine, and Baked Potato Stuffed with Avocado and Shrimp to Abalone Rellenos, Crawfish Court Bouillon, and Sea Urchin Roe Omelet, Neptune's Table is a "must" for every seafood lover's culinary reference shelf! -- Midwest Book Review