Creamed Cod Fish Recipe




 Cod fish2 Pound
 Water1 Cup (16 tbs)
 Lemon1 , sliced
 Potatoes3 Medium, halved
 Olive oil1 Cup (16 tbs)
 Salt1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Lemon juice2 Tablespoon
 Garlic2 Clove (10 gm), pressed
 Heavy cream/Creme fraiche1⁄2 Cup (8 tbs)
 Fried bread slices6


Place the fish in a pan with water to cover.
Add the lemon slices and bring to boil over high heat.
When the surface becomes foamy, cover and reduce heat.
Simmer for about fifteen minutes.
Drain and reserve the liquid.
Set aside the fish and keep warm.
In the same liquid, cook the three potatoes for thirty to forty minutes, or until done.
Drain and peel.
Mash with a fork or in a blender.
Set aside.
Skin the fish and remove the bones.
Heat half cup of the oil.
Place the fish in a pyrex dish (to prevent discoloring) and mash the fish with a wooden spoon in the oil.
Stir in the potatoes, beating until well blended and a smooth paste is formed.
A few drops of cold water may be added to prevent curdling.
Heat the remaining oil and add to the mixture and continue beating until a very smooth paste is formed.
Season with the salt, pepper, lemon juice, garlic.
Stir in the heavy cream or creme fraiche.
Transfer the mixture to the top of a double boiler and place over hot water.
Stir until hot.
Pour into a serving dish, mounding it like a dome, and surround it with the fried bread, cut into half-moon shapes.